I have never really liked ice cream cones. I eat way too slowly and by the time I am half way through my cone is dripping a sticky mess onto my toes. I have often wondered why ice creams aren’t served in edible cups instead.
I want my ice cream in cookie cups that you can munch on long after the ice cream has gone. I also want them to look like the pretty chocolate dipped waffle cones.
Here is my solution!
1 quantity Basic Vanilla Cookie dough
6-8 Silicon cup cake moulds
6-8 Cup cake cases
A few spoons of uncooked rice or lentils or ceramic baking beans (as weights)
This part is similar to making pie crust.
1. Take a small ball of dough and flatten it with your palms. Gently press it into each of the cup cake moulds ensuring that you have an even distribution. Any excess that overflows can be trimmed off with a knife.
2. Place the cup cake cases onto the dough.
3. Chill these for about an hour or two.
4. Pre heat the oven to Gas 4 (350 F) for 10 minutes.
5. Fill the cup cake cases with beans or lentils or rice.
6. Place in the oven and bake the cookies for 5-7 minutes. Remove from oven, then discard the cup cake cases. Prick the base of the cookie with a fork. Return the cookies to the oven, rotating the tray around to ensure even baking.
7. Continue baking the cookies on their own for another 5-7 minutes. (This is similar to blind baking pie shells.) This will depend on the size of your cookie and also the type of oven you have. Look out for visual cues like the edges turning pink/golden.
8. Once done, cool the cup cookies.
9. Melt some chocolate in a bain marie. Dip the rims of the cookies in the melted chocolate.
10. Cool and place in the fridge for 20 minutes.
11. Serve with a generous scoop of your favourite ice cream.
Left over dough can be frozen for the next time you get a craving for vanilla sugar cookies.