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Cookie shots

Get creative with these deliciously different and fun cookie shots by Sabrina Fauda-Röle. You can stick to these toppings or play with your own!


A cookie dough baked in a small cylindrical mould, which is then filled with a shot of cold milk, ice cream, fruit or mousse, etc. In some cases the inside is coated with a glaze to make it impermeable, chilled, then filled with the shot. It can then be topped with cream, fruit or sweets and drizzled with caramel, melted chocolate, etc, to serve.


The cookie dough: Divide the cookie dough into portions of equal weight according to the number of cookies you want to make.

Individual moulds (metal or silicone): Place your dough portion in the bottom of the mould and press gently with your fingertips to push the dough up the wall of the mould to form a shot. Aim to make the thickness of the dough as even as possible.

Shot-shaped silicone moulds: Make small rolls of dough and place them in the moulds on top of one another. Press on the top when you have finished, to fuse the rolls together, and smooth down the outer walls of the mould to even out the thickness.

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About Baking Heaven

This issue has all the recipes you need for garden parties, picnics and BBQs with your friends and family! Get creative with cookie shots, impress your friends with our step-by-step triple chocolate berry tart showstopper and try our simple bake sale bakes to keep the crowds coming back for more at your charity fundraisers. Keep the kids entertained during the holidays, find out what to make for fussy eaters, plus try our fun bakes to make together including a step-by-step fruit & seed bread that little ones will love!