Who doesn’t like sweets? And who doesn’t like pink sweets? And what about pretty pink sweets made into a gooey, decadent ganache? Thought so!
Polly are one of Sweden’s favourite sweets with a chewy centre and smothered in chocolate. The ones I’ve used for this recipe are raspberry and liquorice flavoured.
I made these as my second entry into the Baka Med Polly competition (this girl loves a bit of friendly rivalry) going on in Sweden for Cloetta (the makers of Polly). My first was this Chocolate Salami.
But first, a heart-felt apology: You probably won’t be able to get hold of these pretty chocolates so easily. See, as far as I am aware, they are only sold in Scandinavia. I know. I know. That’s neither fair, nor right, and something should be done about it.
Joking aside, you could use any pink sweets you have to make the ganache, add a touch of food colouring if you have some at home, or just go for a plain white chocolate ganache instead.
The cookie cups are made from scratch with cornflakes and are gluten free. However, that’s where the healthiness ends, I am afraid.
These are most definitely for a special occasion, and would do brilliantly well at a kid’s birthday party. Or, for hiding yourself away with and scoffing the lot. Your choice.
The measurements below made six cookie cups. You could easily amend the ingredients to make more.
Cornflake Cookie Cups with Polly Kick Ganache (gluten free)
4 tablespoons (60g) butter (melted)
1/2 cup (80g) brown sugar
35g cornflakes (crushed into fairly fine pieces)
2 tablespoons (15g) cocoa
50g plain (all-purpose) gluten free flour
2 tablespoons light/golden syrup
50g white chocolate
50g Polly Kick (pink ones)
Polly Kick candy
If you don't have access to Polly either use another candy or just omit it completely.
~ Melt the butter and set to one side. Pre-heat the oven to 150°C (300°F). Grease a six cake muffin tin (I used one with heart-shaped moulds, but you can use any regular muffin tin).
~ Mix the dry ingredients together in a large bowl.
~ Add the syrup to the melted butter and pour into the dry ingredients, stirring to combine.
~ Divide between the six muffin/cake cases, filling them to the top. Push them down with a back of a spoon to level them.
~ Bake for 14 minutes and remove from the oven. The tops will be bubbling a little and appear wet. Do not cook for longer - they are ready. Using the back of a small spoon, gently push down in the middle, forcing the cookie mixture to go up the sides creating a small crater. Leave the cookies to cool for about ten minutes, then once more push down with the back of the spoon. Leave to cool completely before attempting to remove them from the tin (they should come out fairly easily, but take it steady!).
~ For the ganache, slowly melt the butter, chocolate and pink Polly together. The Polly will be the last to melt, but when it has, quickly whisk the mixture until light, thick and fluffy. Pour into the cooled cookie cup cases (make sure they have been removed from the pan), but move fast because the ganache thickens very quickly.
~ Pop them into the fridge for a while (the hot liquid can make the cookie cups a little soft) and then decorate with the Polly sweets. Enjoy!