Christmas Spiced Hot Chocolate & Crookie Dipper

RECIPE

Christmas Spiced Hot Chocolate & Crookie Dipper

Serves: 2

Prep Time: 40 Minutes

Cook Time: 5 Minutes

INGREDIENTS

FOR THE COOKIE DOUGH

125g butter, softened

100g light brown soft sugar

100g caster sugar

1 free range egg, beaten

150g self-raising flour

Pinch of salt

150g chocolate chips

2 Booths croissants

FOR THE HOT CHOCOLATE

500ml full fat or semi

skimmed milk

2 tsp demerara sugar

Star anise

Cinnamon stick

1/2 tsp mixed spice

2 tbsp cocoa powder

1 tbsp whipped cream

or squirty cream

25g milk chocolate, grated

METHOD

1. Preheat the oven to 190°C / Fan 170°C / 374°F / Gas Mark 4.
2. Cream together the butter and both sugars until light and fluffy.
3. Add the egg slowly and continue to mix.
4. Add the flour, salt and chocolate chips and bring the mix together until a smooth dough.
5. Cut the croissants in half and add a few bite-sized pieces of dough inside. Place them onto a baking tray and dot a few more pieces of dough on top of the croissants.
6. Bake in the oven for 6 minutes then remove and set aside to cool.
7. To make the hot chocolate, heat the milk, sugar and spices in a saucepan until it boils.
8. Add the cocoa powder and whisk until smooth and velvety.
9. Remove the star anise and cinnamon stick and pour into a suitable mug or glass.
10. Serve with whipped cream, grated chocolate and the ‘crookie’.