Reviewed by
Evelyn
Like the rest of the country, I’ve been watching the new series of GBBO (The Great British Bake Off) and my interest in baking has once again been piqued. My mum used to do a lot of home baking when I was at school and I loved helping out (any excuse to lick the spoon at the end!), so it’s been wonderful to re-engage with this much-loved hobby over the past few years.
It seems like I’m not the only one, as there are now a lot of baking subscription boxes available on the market, and Bakes Box are one of the popular ones. Every month, they send you a baking kit complete with ingredients and a recipe card through the post.
Their baking kits are sent in a slim box via Royal Mail that fits nicely through the letterbox, so you don’t need to be at home to receive it. They kindly sent me their Fully Loaded Cookie Cups baking kit to try out and I couldn’t wait to make them!
All of the ingredients are packaged and weighed out for you, and although my Bakes Box arrived a bit damaged (it looked like it had taken a bit of a bashing en route sadly), the ingredients were perfectly fine inside.
For this Fully Loaded Cookie Cups recipe, I received:-
- 100g Brown Sugar
- 150g Self-Raising Homepride British Flour
- 50g Cocoa
- 100g Icing Sugar
- 20g Caramel Sauce
- 40g Toffee Popcorn
- Piping Bag
The recipe card was easy to follow and set out all of the instructions clearly. All I needed to add ingredients-wise, was Butter and a little Golden Syrup which I already had in the house.
The ‘cookie cups’ were easy to make and simply involved mixing the Butter, Brown Sugar, Golden Syrup, Flour and Cocoa Powder altogether. I then spooned out this mainly dry mixture into a 12 hole muffin tin and pressed down on each one with a pint glass to make them nice and compact in the tin.
I baked them in the oven for about 8 minutes, where they rose slightly and formed a little crust on the top. The smell of the cocoa was amazing at this stage!
I left the cookie cups to cool down and started to make the topping by mixing the Icing Sugar and Butter together with a splash of Boiling Water. I think I may have added slightly too big a splash as the icing was a little runnier than I expected, but it still tasted very good!
Once the cookie cups had fully cooled down, I tipped them out of the tin and arranged them onto some side plates. I spooned the icing mixture on top, and finished them off with the Toffee Popcorn and Caramel Sauce. They were absolutely delicious – I really enjoyed them and so did my housemates!
By Mary 
