Choc-chip cookie cake
You can bake your own cookies to construct this impressive dessert, or simply buy them ready-made and not use the oven at all.
- Choc-chip cookies (makes 48)
- 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
- 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)
- 48-50 choc-chip cookies (made according to the recipe above, or buy ready-made)
- Seasonal berries, to serve
- Chocolate shavings, to serve
If you are baking your own cookies, preheat the oven to 180°C. 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. Dissolve the bicarbonate of soda in the boiling water and mix it into the batter.
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.
Beat together the cream, cream cheese and sugar. Stir in the brandy, if using, cover, and refrigerate for at least 30 minutes.
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.
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.
- Serves 12