I found this strange contraption on a visit to Lakeland – I do enjoy a bargain, this one has been reduced twice, so if it catches your eye you’d better shift it and get your mitts on one, it’s only £5.99. For my readers in the USA this one comes to you from Nordic Ware and it’s proper title is ‘Cookie Cups Pan’.
This product is of US extraction so naturally the measurements for the cookie dough on the back of the pack are in cups so that is what I have used, (with the exception of the butter, I mean who wants to measure butter out with a tablespoon?!).
To My Biscuit Balls Recipe You Will Need:
For the Biscuits
- 6 Tbsp Butter Softened
- .75 Cup Icing Sugar
- 2 Egg Yolks
- 1.5 Cup Plain Flour
- .25 Tsp Salt
- 2 Tbsp Double Cream
- 1 Tsp Vanilla
Make the dough, using a handheld mixer cream together the sugar and butter until combined (no need to whip into a frenzy) add all the other ingredients and mix. When combined the mix will be clumpy, lumpy pieces, get your hand in and push the lumps together, kneed the dough until is forms a unified mass. Do not kneed it like you would for bread dough, we want the finished cookies to be crumbly.
Put the dough in the fridge to chill for about 30mins.
The dough will make 24 individual cups (so that is 12 closed cookie balls) – that works out as 2 bakes.
Put the oven on at 190 C – 170C fan – 375F – take the cookie dough out of the fridge and roll into a sausage shape. Cut the dough in half and then divide each half into 12. Roll each of the 12 pieces into 1 inch balls and set a ball on the top of each dome. Grease the inside of the pink plastic press. Push the press into place over the dough and push down hard.
Bake for 8 minutes, checking at about 6 – these look best cooked but not browned.
Leave them in place for 5 minutes, then very gently lift them off the metal base onto a wire rack to cool. They will be very fragile at first, letting them cool allows them to firm up.
Scoop out a ball of ice cream – I’m using a nice vanilla one, I admit it came from the shops, if you want to me better than me make your own.
To scoop the ice cream I am using a tablespoon measure – it is exactly the right size for the inside of the balls. As I scoped I took a frozen cherry and pushed it into the centre of the ice cream ball. As soon as the ice cream is all scooped up put them on a plate or in a tub and return them to the freezer to set again.
I took a large handful of frozen cherries and blitzed them up with a tablespoon of icing sugar – because the cherries were very frozen the result was a cherry ‘crumb’ mixture. Put this back into the freezer to keep it frozen and dry.
Whisk up 100ml of whipping cream until it holds soft peaks and then stir through half the frozen cherry mixture. Do not over mix, it looks nice ‘rippled’. Do you remember raspberry ripple ice cream? As tiny children my father told us that the red in the ripple was monkey blood – raspberry ripple was always known as monkey-blood ice cream; strangely it did not put us off one iota!
When you are ready to serve take a biscuit cup, pop in a ice cream ball, add a teaspoon of frozen cherry mix and pop another cookie cup on top to form a ball. Pile the finished balls up on a serving plate – sticking them together with the whipped cream.
Serve immediately – we served two cookie balls per person and they went down very well indeed!