• (Cookie shot glasses)
  • 115g unsalted butter, room temperature
  • 200g packed light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 240g plain flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 50g dark chocolate chips
  • 100g dark chocolate, melted
  • 1 banana
  • Brown sugar, to sprinkle
  • (For the cocktail)
  • 25ml dark rum
  • 25ml banana liqueur
  • 25ml double cream
  • Ice
  • (To serve)
  • Whipped cream


  1. Preheat the oven to 180C.
  2. Mix together the butter and sugar in a large mixing bowl.
  3. Add the egg and vanilla extract, then mix in the flour, baking powder and salt.
  4. Once the mixture is combined, add the roughly chopped chocolate chips.
  5. Half-fill the shot glass cookie moulds with cookie mixture, then insert the middle section and push down until the inner section is sticking out by just 5mm.
  6. Trim any spare biscuit mix that pushes out of the top of the mould.
  7. Bake the cookies for 20-25 minutes until well cooked.
  8. Trim any cookie mix that has come over the top of the mould then leave to cool in the tins for 10 minutes - no longer, as the chocolate will start to set and stick .
  9. Carefully turn the tins upside down to release the cookies from the moulds.
  10. Once cool, pour the chocolate into the cookie cups and move around the cover the inside of the cups to create a water-tight lining.
  11. Leave to set for at least one hour before using as a liquid container.
  12. Slice the banana into thin slices and lay on a baking sheet. Sprinkle with brown sugar and then, using a blow torch, caramelise the sugar.
  13. To make the banoffee pie cocktail, mix equal parts dark rum, banana liqueur and cream together and shake over ice. Serve in the cookie shot glasses with a squirt of cream and grated chocolate.