ingredients
4
count
nutrition
380
calories
total time
30
minutes
serves
4
servings
method
ingredients
This recipe can be made using pre-made ingredients, such as your favourite cookies, brownies, and jams (See information in grey boxes).
If you’d like to make them from scratch, like we did, see the recipes below.
Quick Parfait Ingredients:
- Yogurt: 4 × 90g pots of Glenisk Organic Kids Yogurt
- Orange marmalade: 100g (6–7 tsp)
- Brownies: 240g, cubed or crumbled
- Optional: chocolate or caramel drizzle & Ghost cookies
Chocolate Brownie Ingredients
(9–12 small brownies):
- 115g (½ cup) unsalted butter
- 100g (½ cup) dark or semi-sweet chocolate, chopped
- 150g (¾ cup) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 60g (½ cup) plain flour
- Pinch of salt
Sugar Cookie Ingredients
(8–10 cookies):
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 1 cup + 2 tbsp (140g) plain flour
- ¼ tsp baking powder
- Pinch of salt
Parfait Assembly
4 x 200ml Glass (7oz):
- First layer – “soil base”:
Add 1–2 tbsp brownie crumble at the bottom of each cup. - Second layer – creamy yogurt:
Spoon in ⅔ of yogurt pot per cup. - Third layer – fruity marmalade:
Add 1 tbsp orange marmalade on top of yogurt. - Fourth layer – more yogurt:
Add another ⅓ of yogurt pot per cup to balance sweetness. - Top layer – “soil” & decoration:
Sprinkle brownie crumble on top.
Stick a ghost sugar cookie on top.
Chocolate Brownies
recipe steps
- Preheat oven to 175 °C (350 °F) and line an 20×20 cm (8×8 inch) pan with parchment.
- Melt butter and chocolate together until smooth; let cool slightly.
- Whisk in sugar, eggs, and vanilla until smooth. Fold in flour and salt until just combined.
- Pour into prepared pan and bake 20–25 min, until top is set but centre slightly soft.
- Cool completely and cut into cubes or crumble for parfait layers.
Sugar Cookies
recipe steps
- Make the dough:
Cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour, baking powder, and salt until a soft dough forms. - Chill:
Wrap the dough and chill for 30 minutes. - Roll & cut shapes:
Roll out dough to 6 mm (¼ in) thick. Use your favourite ghost cookie cutter or take a heart cookie cutter and cut it in half to make ghost shapes. - Create eyes and mouth:
Take one of the cookies and punch out small holes using a piping tip, straw, or small tool to form the eyes and mouth.
Leave the other cookie whole to act as the “back” of the ghost. - Bake:
Bake at 175 °C (350 °F) for 8–10 minutes until lightly golden. Cool completely. - Assemble with marmalade:
Spread a thin layer of orange marmalade on the back of the cookie with holes. Sandwich it with the whole cookie on top. The marmalade will fill the holes, creating spooky “jammy eyes and mouth”.
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