INGREDIENTS:

1 ¾ cups plain flour

½ cup cocoa

2 teaspoons cinnamon

1 tablespoon ovaltine, malt

125 grams (½ cup) butter

¾ cup icing sugar (powdered sugar)

1 egg at room temperature

½ teaspoon vanilla extract

Hot Fudge (as needed)

Sprinkles

Whipped cream

DIRECTIONS:

STEP 1:

Preheat oven to 350 degrees

STEP 2:

In a medium bowl combine the flour, cocoa, cinnamon and ovaltine and mix well.

STEP 3:

Beat the butter and icing sugar with an electric mixer until pale and creamy. Add in the egg and vanilla and beat until well combined.

STEP 4:

Add in the flour mixture to the sugar mixture and stir to combine. Then use your hands to mix until well combined.

STEP 5:

Put batter around the edges of a cupcake tin to form a cup like shape. Then roll aluminium foil into short hot dog shapes, and place them in the center of each “cup”. Bake for about 8-9 minutes.

STEP 6:

Remove from oven and allow to cool. Carefully remove the aluminium foil and the cookie from the tin. Fill with fudge and top with sprinkles and whipped cream.