• 1¾ cups plain flour

  • ½ cup cocoa

  • 2 tsp cinnamon

  • 1 tbsp ovaltine, malt

  • 125g butter, softened

  • 85g icing sugar

  • 1 egg, at room temperature

  • ½ tsp vanilla extract

  • Hot fudge

  • Red Sanding sugar

  • Whipped cream in a can



  • Preheat oven to 350˚F. In a medium bowl combine the flour, cocoa, cinnamon and ovaltine. Mix well.

  • Beat the butter an icing sugar with an electric mixer until pale and creamy. Add in the egg and vanilla and beat until well combined.

  • Add in the flour mixture and stir to combine then use your hands to mix until well combined.

  • Roll out the cookie dough into a rectangle 1 cm thick and slice into short strips. Grease stainless steel miniature cake tins. Press one strip of cookie dough along the sides of the tins and add a small amount to the bottom. Use a finger to seal any cracks and to form a smooth interior. Chill for at least 30 minutes.

  • Roll aluminium foil into short cigars shapes, and place them in the center of each tin. Bake for about 8-9 minutes.

  • Remove from oven and allow to cool. Carefully remove the cookie cups from the shot glasses.

  • Fill each cup with hot fudge and over fill slightly to allow for drips down the side. Sprinkle with red sanding sugar. Top with a squirt of whipped cream.