Ravneet Gill’s Cookie Cups & Roasted Hazelnut Milk

Method

Step 1
Heat the oven to 190°C/170°C fan/375°F/Gas 5.

Step 2
Make the dough for the cookie cups. In the bowl of a stand mixer fitted with the beater attachment, cream the butter, caster sugar and light brown sugar together until pale and creamy.

Step 3
Add the egg yolk and vanilla extract and beat until combined, then add the flour and salt and mix until the dough just comes together. Remove the bowl from the mixer and use a large metal spoon or a spatula to fold in the chocolate chips.

Step 4
Divide the dough into 4 equal pieces and roll each piece into a ball. Press one ball of dough into the base of a greased mould and carefully push and shape it up the sides of the mould until evenly lined. Repeat with the remaining 3 portions of dough. Freeze for 15 minutes.

Step 5
Line each dough-lined pudding mould with baking paper, then fill with baking beans. Bake for 10 minutes, until the cookie cup holds its shape on the sides. Carefully remove the baking beans and paper and bake for a further 10 minutes, until the edges are lightly browned and the cup is firm enough to hold its shape.

Step 6
Remove from the oven, leave to cool in the moulds for 2 minutes, then remove the cups from the moulds and leave to cool completely on a wire rack.

Step 7
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from the heat and leave to cool slightly.

Step 8
Brush the melted chocolate on the inside of each cookie cup to coat the sides and base. Chill until set.

Step 9
Make the roasted hazelnut milk. Heat the hazelnut milk in a pan until it reaches a gentle simmer. Whisk in the caster sugar, then add the hazelnut paste and salt a little at a time, tasting as you go until you’re happy with the flavour.

Step 10
Pour the roasted hazelnut milk through a sieve into a jug, then chill for at least 30 minutes, or until ready to use. To serve, pour the chilled milk into the cookie cups.