S'mores Cookie Cups

Ingredients:

250g plain biscuits
125g Westgold Unsalted Butter
8 marshmallows

100g dark chocolate, chopped
24 marshmallows

Method

Line a medium muffin pan with 2 strips of baking paper placed in a cross (to make the cookie cups easy to lift out).

Place the biscuits in a food processor and pulse until finely crushed.

On a low heat, melt the butter and 8 marshmallows together.

Pour the melted mixture into the biscuits and pulse until combined.

Reserve 2 Tbsp of this biscuit mixture to sprinkle on the tops.

Scoop the remaining crumbs into the muffin pan and press up the sides and line the base using a scoop or spoon.
Place in the fridge to set.

Preheat the oven to 200°C.

Place 1 marshmallow on the base of the crumbs and add 2 marshmallows cut in half on top.

Sprinkle over the chopped chocolate and reserved crumbs.

Bake for around 6–8 minutes until the marshmallows are puffed up and lightly browned. Set aside to cool.

Lift the cookies out of the muffin pan using the paper tabs.

Place on a serving plate and serve.