Day 53, BISCUIT ICE CREAM CUPS

This natty little idea is another one from Cupcake Gemma and is perfect of those of us ready to celebrate the sun coming out! The trick with these is to avoid any rise so no whisking, only a small egg  and no raising agents.

Ingredients

100g soft butter

100g fine sugar

1 small egg (or half a large one)

200g flour

20g cocoa powder (optional, but add extra flour if you leave it out)

few drops vanilla

40g chocolate

4 tbsp sprinkles

you'll also need a muffin pan, use it upside down

Preheat oven to 170ºC

Cream together butter and sugar using a wooden spoon - don't use a whisk!

Add the egg and vanilla. Mix thoroughly

Sieve in the flour and cocoa

Mix again with the spoon, it will make a firm dough

Knead into a disc and roll out to 3mm thickness

I used half the mixture here - makes 12 cups

using a cutter that is 4cm bigger than the base of the muffins holes. stamp out the biscuits. 

Grease the base of the muffin holes with butter paper or spray with oil

Shape the biscuits over the tin, making sure there are no holes in the dough

Bake for 8 minutes and remove onto a cooling rack

Allow to cool for 10 minutes and then lift from the pan

 Cool completely.

Melt chocolate, I used the microwave in 20 sec. bursts. Use a brush to paint the inside (this makes it waterproof so the biscuit doesn't go soggy when the ice cream goes in) 

Dip the cup upside down in the chocolate...

...and then into the sprinkles

Dry completely.

Serve filled with ice cream and drizzled in chocolate sauce!