Mousse and cookie

Cooking Time
30

Portions
20

Ingredients

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• g McDougall’s Plain or Chocolate Cookie Mix
• ml water
• g sultanas
• g oats
• ml water
• ml Cold water
• g Angel Delight Butterscotch Mousse

• 1

  Step 1

  Place the McDougall’ s Cookie Mix into a bowl fitted with a beater attachment. Add the sultanas and oats and blend in the water on slow speed. Mix for 30 seconds until a soft dough is formed. Do not over mix.
• 2

  Step 2

  Roll the dough into a sausage shape and divide into 20 portions.
• 3

  Step 3

  Lightly flatten each cookie onto a greased baking sheet.
• 4

  Step 4

  Bake at 190°C/375°F/Gas Mark 5 for 9-11 minutes for soft chewy Cookies, or 13-15 minutes for crunchier Cookies. For fan assisted ovens, reduce the temperature to 180°C/350°F/Gas Mark 4.
• 5

  Step 5

  Leave the cookies on the tray for 2-3 minutes to firm up slightly before placing them on to a cooling rack.
• 6

  Step 6

  To make the Angel delight, pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Mousse and whisk for 30 seconds on slow speed.
• 7

  Step 7

  Scrape down and whisk for a further 5 minutes on high speed.
• 8

  Step 8

  Pipe into pots and chill for one hour before serving with the cookies.

Ingredients

Increase Portion Size

• g McDougall’s Plain or Chocolate Cookie Mix
• ml water
• g sultanas
• g oats
• ml water
• ml Cold water
• g Angel Delight Butterscotch Mousse

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Mousse and cookie

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