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)
Preheat oven to 350 degrees
In a medium bowl combine the flour, cocoa, cinnamon and ovaltine and mix well.
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.
Add in the flour mixture to the sugar mixture and stir to combine. Then use your hands to mix until well combined.
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.
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.