DIY Milkshake and Cookies

INGREDIENTS

• 115g unsalted butter
• 100g caster sugar
• 75g light brown sugar
• 75g dark brown sugar
• 1 egg
• 2 drops of vanilla essence
• 185g plain flour
• ½ tsp baking soda

Additions:

• 60g Dunnes Stores cornflakes, lightly crushed
• 60g Dunnes Stores peanuts, lightly bashed
• 60g white chocolate chips
• 1 tub Dunnes Stores sprinkles

For the milkshake:

• 400g Dunnes Stores French Style Vanilla Ice Cream
• 500ml Dunnes Stores full-fat milk
• 1 tbsp vanilla extract
• Squirty cream, optional
• Chocolate sauce, optional

To serve:

• Dunnes Stores Belgian Chocolate Christmas Biscuit Selection
• 1 bag Dunnes Stores mini marshmallows
• 125g Dunnes Stores raspberries
• 1 bag Dunnes Stores chocolate nut selection

METHOD

1. Preheat oven to 180 C and line a baking tray with parchment paper.
2. Brown the butter in a small saucepan until toasted, nutty and golden. Remove from the heat, pour into a bowl and set aside to cool for 30 minutes.
3. Add the sugars to the butter and whisk well until combined.
4. Add the egg and vanilla essence and whisk again until smooth.
5. Sift in the flour and baking soda and stir with a wooden spoon until a soft dough forms.
6. Fold in the cornflakes, peanuts, chocolate chips and 1 tbsp of the sprinkles with a spatula.
7. Spread the remaining sprinkles out on a flat plate, leaving a few pinches behind to decorate your milkshakes.
8. Drop heaped tablespoons of dough onto the plate and roll the cookies in the sprinkles.
9. Leaving some space between them, place the sprinkle covered cookies onto the prepared baking tray - you may need to do this in batches to ensure the cookies don’t spread and stick together.
10. Bake for 12 to 14 minutes or until golden and slightly crisp on the edges.
11. Let the cookies cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
12. Store in an airtight container for up to a week.
13. For the milkshake, blitz the ice cream, milk and vanilla in a blender until combined and creamy. Divide between milkshake glasses, top with the squirty cream and some chocolate sauce, if using, then top with a few sprinkles.
14. Serve the cookies and milkshakes with the rest of the bits to make the sweetest grazing spread ever!