Choc Chip Witch Hat Biscuits

Cookies

• 125 g plant based Nuttelex (melted)
• 14 tbsp brown sugar
• 0.25 cup castor sugar
• 1 egg/ or egg replacer
• 1 tsp vanilla essence
• 1.5 cups sifted plain flour
• 0.25 tsp bicarbonate of soda
• pinch of sea salt flakes
• 0.5 cup dark chocolate chips
• 100 g chopped milk cooking chocolate or vegan sub

Witches Hats

• 12 ice cream waffle cones
• 180 g dark cooking chocolate (melted)

Tools

• 2 Microwave-safe bowls
• whisk and spatula
• lined microwave safe plate
• cooling racks
• slotted turner/ egg flipper
• tongs/ cooking tweezers
• presentation plate/ deep Tupperware-style storage container

The Microwave Choc Chip Biscuit Base

1. In a microwave safe bowl melt the plant-based Nuttelex and allow to cool for a few minutes. Next add both sugars and vanilla whisk to combine then add egg/ egg replacer whisking to a thick mixture.
2. Lastly add the sifted flour, flaky salt, chocolate chips & chunks bringing mixture together into a dough with the aid of a spatula. Allow biscuit dough to rest for 10 minutes before continuing.
3. Scoop out the biscuit mixture into 1.5 tablespoon measurement, and then roll each scoop into a balls. Take four of the biscuit balls, gently flatten with the back of a spoon and place them on the lined flat microwave-safe plate.
4. Then bake in 2 x 2 minutes 10 second blocks or until cooked but soft to the touch. Repeat with remaining biscuit dough.
5. Once cooked, let the biscuits stand for a minute on the plate before transferring them with a spatula to a wire rack to cool completely. Repeat with remaining biscuits
6. Once cooled, arrange your biscuits over a couple of racks or trays so they are easy to pick up, and then let set, after you have added the pointy hat.

Witch Hats & Assembly

1. Cut the ice-cream cones aiming to get a good sized witches hat from the pointy end. Then set the pointy hats to one side. (Keep the leftover waffle cone pieces for the next time you have ice cream- and crumble over the top).
2. Melt chocolate in a microwave-safe bowl for 10 second intervals stirring each time with a clean metal spoon until totally melted and smooth. It takes about 30 - 40 seconds depending on the microwave. Next use tongs or cooking tweezers to dip the cones one by one, into the melting chocolate. Cove each cone well in the melted chocolate before placing gently on top of your cooled choc-chip biscuit. (Any leftover melted chocolate from the bowl can popped in the fridge and later used for hot chocolate. Simply add a little sweetener and milk of choice)
3. Once all biscuits are topped with a hat, use a slotted turner/ egg flipper to place your witch biscuits on a presentation plate or store in a deep Tupperware-style container.