Choc-chip cookie cake

Serves: 12

Makes: 48 cookies

Choc-chip cookies:

180g butter

200g (1 cup) brown sugar

15ml (1 tbsp) golden syrup

240g self-raising flour, sifted

160g rolled oats

250ml (1 cup) chocolate chips

5ml (1 tsp) bicarbonate of soda

45ml (3 tbsp) boiling water

Other ingredients:

750ml fresh cream, whipped, plus extra to serve

250g full-fat cream cheese, at room temperature

45ml (3 tbsp) sugar

30ml (2 tbsp) brandy (optional)

Seasonal berries, to serve

Chocolate shavings, to serve

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Method:

1) Preheat the oven to 180°C.

2) To make the cookies, cream together the butter and sugar, by hand or with an electric mixer. Add the syrup, flour, oats and chocolate chips and mix gently to combine.

3) Dissolve the bicarbonate of soda in the boiling water and mix into to the batter.

4) Roll the batter into small balls, place on a greased baking tray and flatten into discs, leaving room for them to spread a little. Bake for 15 minutes, remove and set aside to cool.

5) To assemble the cake, beat together the cream, cream cheese and sugar. Stir in the brandy, if using, cover, and refrigerate for at least 30 minutes.

6) Spread a circle of the chilled cream mixture on a pedestal cake stand, leaving an 8cm border around the edge. Arrange a layer of cookies over the cream. Spread evenly with more cream, leaving a border so the cookies are exposed around the edge. Repeat for the remaining cookies, making progressively smaller layers to create a pyramid.

7) Cover loosely with clingfilm and refrigerate overnight. The cookies will soften so the dessert can be cut like a cake. Serve topped with extra whipped cream, berries and chocolate shavings.

Cook's note: If you'll be buying, rather than baking, the cookies, you'll need 48-50 of them in order to build the cake.