Serves 6
Directions
- 1Start by making the cookies.
- 2Add butter to a large mixing bowl.
- 3Whisk in the sugar until combined followed by the yoghurt.
- 4Add in the dry ingredients - mix until just combined.
- 5Fold in the chocolate.
- 6Scoop out 6 portions of the dough and place into a greased jumbo muffin tin.
- 7Gently indent the centres to make a well and then pop into the fridge for at least an hour for the dough to chill.
- 8Heat the oven to 175 degrees C - fan oven.
- 9Bake for 10-14 minutes, or until cooked through.
- 10Remove from the oven and gently re-press a well into the centre of each.
- 11Leave to cool completely.
- 12Next make the filling.
- 13Whip the cream until stiff peaks start to form.
- 14Whip in the icing sugar and custard powder until combined, followed by the cream cheese and vanilla extract.
- 15Add a spoonful of custard to each cup followed by a scoop of the custard cream.
Ingredients
- 240 g plain flour
- 0.5 teaspoon bicarbonate soda
- 100 g caster sugar
- 100 g light brown sugar
- 130 g dairy free butter, melted
- 60 g soya yoghurt room temp
- 100 g dairy free white chocolate chips
- 200 ml dairy free double cream
- 120 g icing sugar
- 220 g dairy free cream cheese
- 1 tsp vanilla extract
- 30 g custard powder
- 6 tbsp dairy free custard
Equipment
large mixing bowljumbo muffin tinoven
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