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Velvety Cheesecake Mix
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HORACE'S HINTS - Belgian Chocolate Cookie Sundae

INGREDIENTS:

  • Pack of Green’s Soft & Chewy Cookies
  • 20g (¾oz) of softened butter
  • 25ml (5 teaspoons) of water
  • vanilla ice cream
  • chocolate sauce

DIRECTIONS:

  1. Pre-heat oven to 190oC (165oC for a fan oven), 375oF. Gas Mark 5, and lightly grease a baking sheet.
  2. Empty the sachet of cookie mix into a large bowl.
  3. Add 20g (3/4 oz) of softened butter or margarine and mix together using a fork.
  4. Add the sachet of Belgian milk chocolate chunks and stir in until evenly distributed.
  5. Add 25ml (5 teaspoons) of cold water and mix together to form dough. If the mix feels a little dry extra kneading is required - do not add more water.
  6. Divide the cookie dough into 6 and shape into balls.
  7. Place on the greased baking sheet and flatten gently to form a disc approximately 1 cm deep.
  8. Bake on a shelf in the centre of the oven for 8 - 10 minutes, then allow to cool completely.
  9. Break the cookies up into bite-size pieces.
  10. Place some broken cookie into the bottom of the serving glass/dish.
  11. Add a scoop of ice cream, and drizzle with chocolate sauce.
  12. Repeat this until the serving glass is full, and decorate by top of the sundae with a final piece of cookie and a drizzle of chocolate sauce.

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