Mini Cocotte Cookies with Ice Cream
- 40g white sugar
- 90g butter
- 120g flour
- A pinch of salt
- Your choice of flavour (see method)
- 4 scoops of vanilla ice cream
Preheat the oven to 180°C (170°C fan oven).
Lightly cream the sugar and butter together, then rub in the flour and salt. Add the desired flavouring and divide between four Le Creuset 10cm Mini Cocottes. Carefully press the mixture into the cocottes.
Bake in the preheated oven for 25 – 30 minutes or until golden. Allow to cool for 10 minutes. Serve warm with ice cream.
Raspberry: Mix 80g frozen raspberries into the mixture before placing into the Le Creuset 10cm Mini Cocottes. Serve garnished with extra raspberries.
Blueberry and white chocolate: Mix 80g frozen blueberries and 50g chopped white chocolate into the mixture before adding to the Le Creuset 10cm Mini Cocottes. Garnish with extra blueberries and white chocolate shavings.
Mint chocolate: Add 100g chopped peppermint crisp chocolate to the mixture before pressing into the Le Creuset 10cm Mini Cocottes. Garnish with melted chocolate and extra peppermint crisp shards.