Christmas Cookie Cups

Pre-heat the oven to 170ºC/160ºC fan/Gas Mark 4. Spray your cookie shot tin with sunflower oil cooking spray, or grease it with butter. 

Pop all the ingredients in a bowl and, and using a hand mixer or a stand mixer, mix until combined. (This should be a dry cookie mix) 

Portion dough into 1-1/2-inch balls (2 heaping tablespoons) and place one ball in each hole in the tin. Use inserts to firmly press dough into the hole and up the sides, pressing straight down and all the way to the bottom of the tin. Leave inserts in place during baking.

Bake for about 17-20 minutes or until the cookies just start to brown. Remove from the oven and let cool for 10 minutes. Trim off any excess cookie from the tin and then remove inserts from the tin; gently twist insert to release cookie. Cool completely on a wire rack. Cookies will remain soft until completely cool.  

With the white chocolate, pop it into a bowl and microwave in 30 second bursts until it is melted. Pour it into the cup and pour the white chocolate back out. With the remaining chocolate, dip the top of the cup into it and then dip in the Deck the Hall sprinkle of your choice.  

Pour the milk into the cookie cups, with additional vanilla extract if desired