Cookie Bowls Recipe

Cookie bowls
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  • 415g (2 3/4 cups) plain flour, sifted
  • 315g (1 1/2 cups) caster sugar
  • 200g butter, chilled, chopped
  • 1 egg, lightly whisked
  • 1 tablespoon milk
  • 1 teaspoon vanilla bean paste
  • 1/4 cup mixed-shape sprinkles
  • Vanilla ice-cream, to serve
  • Caramel sauce or chocolate sauce, to serve


Preheat oven to 190C/ 170C fan forced. Turn over an 80ml (1⁄3 cup) muffin pan or a mini doughnut pan and lightly grease the underside of the pan with olive oil spray. Cut 16 rounds of baking paper to cover bases of prepared pan. Process flour, sugar and butter in a food processor until coarse crumbs form. Add egg, milk and vanilla. Process until dough just comes together. Turn onto a lightly floured surface and knead until just smooth Divide dough into 16 pieces. Roll each portion of dough on a lightly floured sheet of baking paper to a 4mm-thick disc. Sprinkle with some of the sprinkles. Gently roll the rolling pin over the dough to secure sprinkles and create a 10cm disc. Carefully drape discs over bases of prepared pan, sprinkle-side up, gently pressing to create a bowl shape. Bake for 15-20 minutes or until golden and firm. Set aside for 10 minutes to cool slightly. Use a small sharp knife to gently loosen cookies. Transfer to a wire rack to cool completely.

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