Cookbook review by Tracey Zabar
Our friend, Dominique Ansel, introduced the world to the cookie shot, a little edible cup he fills with cold milk. This book is all about creative ways to make and fill them, with ice cream, mousse, cheesecake, and lemon curd. Toppings include fruit, chocolate, marshmallow, and coconut. A desert lover's dream. If you don't have cookie shot molds, you can use the recipes to make big cookies on a baking sheet. As ever, use the very best quality baking ingredients for these, including Zabar's favorite vanilla.
Enter to win Cookie Shots and Nielsen-Massey Madagascar Bourbon Pure Vanilla!, 2 oz.! Just send us an email at email@example.com with the subject "Cookie Shots" and you'll be entered to win. The winner will be selected randomly on 10/11/18 and will be contacted by email. (Note: The Cookie Shots cookbook and vanilla can be sent to the 50 United States and DC, age 18+ only.)
Preparation: 30 minutes + Cooking time: 20 minutes
Resting time: 1 hour 30 minutesMakes 8 cookie shots
120 g (4 oz/ ½ cup) softened butter
100 g (3 ½ oz/scant ½ cup) sugar
260 g (9 oz/1¾ cups) plain (all-purpose) flour
½ teaspoon baking powder
1 pinch of salt
filling & topping
100 g (3 ½ oz) dark chocolate
100 ml (3½ fl oz/scant ½ cup) whipping cream
8 scoops of vanilla ice cream
1 banana, sliced
Cream together the softened butter and sugar until smooth. Add the egg and mix until fully incorporated. Add the flour, salt and baking powder and stir.
Preheat the oven to 180°C (350°F/Gas 4). Divide the dough into 8 and line 8 small silicone moulds, covering all the sides well. Bake for 20 minutes. Leave to cool for at least 1 hour before turning out.
Melt half the chocolate in a bain-marie. Coat the inside and edges of the cookies with it. Cool for 30 minutes.
Whip the chilled cream. Place 1 scoop of ice cream in each cookie and add banana slices. Melt the remaining chocolate.
Excerpted from Cookie Shots (Hardie Grant Books). Copyright © Sabrina Fauda-Rôle 2018. Photographs Copyright © David Japy 2018.