SUZANNE'S STRAWBERRY SUPER M SHAKE AND CHOC-MINT COOKIE
Get Suzanne’s Strawberry Super M Milkshake and Choc-Mint Cookie Recipe from The Tastemaster Junior Season 1 Episode 6 here
INGREDIENTS
Strawberry Syrup
- 1 cup water
- 1 cup granulated sugar
- 2 cups fresh strawberries, hulled and halved
Milkshake
- 3 scoops vanilla ice cream
- 1 tablespoon strawberry syrup (from above)
- ½ cup Clover milk
Cookie
- ½ cup Clover unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mint chocolate chips
METHODS
Strawberry Syrup
- In a saucepan over low heat, combine the water, sugar, and strawberries.
- Stir gently until the sugar dissolves, then bring the mixture to a gentle boil.
- Allow it to simmer, stirring occasionally, until the syrup thickens and coats the back of a spoon, about 10-15 minutes.
- Remove from heat and let cool before using.
Milkshake
- In a blender, combine the vanilla ice cream, strawberry syrup, and milk.
- Blend until smooth and creamy, adjusting the milk for your desired consistency.
- Pour into a glass and keep in the freezer until the cookie is ready.
Choc-Mint Cookie
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the melted butter with the granulated and brown sugars, mixing until creamy and well blended.
- Add the egg, vanilla extract, and mint chocolate chips, stirring until fully incorporated.
- Gradually add the flour, baking soda, and salt, mixing until just combined.
- Drop spoonfuls of the dough onto a baking tray lined with parchment paper.
- Bake for 7-10 minutes, or until the edges are golden but the centers remain soft.
- Allow to cool on the tray for a few minutes before transferring to a wire rack.
- Cut a small notch into cookie and rest on the lip of the milkshake glass to complete the presentation.
