Cookie Cup Shooters with Strawberry, Oreo Cheesecake and Matcha Fillings

1. Cream the butter till it turns into a light and fluffy texture. Next, add dark brown sugar, eggs, sieved plain flour, baking soda and salt. Keep mixing the ingredients till it turns into a smooth texture. Add in milk chocolate chips, and mix the cookie dough evenly.

2. Wrap the cookie dough in cling film and chill it. Then portion the dough and roll into small balls of approximately 60g each.

3. Line the cookie dough in a cylindrical mould. Remember to create a base as well. Place a cork wrapped in foil in the mould, and put them on a baking tray.

4. Set the oven to the ‘4D Hot Air’ mode at 170°C and bake the cookie dough for 20 minutes.

5. Remove the corks, unmould the cookie cups and refrigerate them.

6. Place a metal bowl over a pot of boiling water and melt the milk chocolate chips over bain marie. Over another bain marie, melt and stir white chocolate chips and butter

7. Line the inner portion of the cookie cups with melted chocolate and refrigerate the lined cookie cups till the chocolate hardens.

8. Remove the cream fillings from the oreo cookies. Next, blend the oreo cookies with a hand blender.

9. Mix 50g of cream cheese with the cookie crumbs. Pour whipping cream into a pot, add in the oreo and cheese mixture, then warm up the ingredients.

10. Pour whipping cream into a pot, and add Green Tea powder to it. Whisk the mixture over slight heat till the Green Tea is fully dissolved.

11. Cook fresh strawberries in a pot. Next, add lemon juice and brown sugar. Cook till the strawberries are soft and tender. Then blend the strawberries using a hand blender.

12. Pour the fillings into the cookie cups.

Induction hobs generate heat only where it is needed, and their lower temperature also keeps hands safe from burning. These features ensure safety, convenience and energy savings.