One of my favourite dessert combinations is strawberries and cream so I couldn't wait to try it out in a cookie cake. I am so pleased with the results. Not too sweet and difficult to stop at one serving! The bonus is this one is so quick to make.
The first step is to choose your cookie shape and make your dough.
I made a large letter A print at home template to help make my cookie cake which is 28cm or 11" tall. You can see our full range of print at home templates here.
VANILLA COOKIE DOUGH
Printable version of the recipe available here. This recipe makes enough for a large 3 layer cookie cake.
250 grams butter, softened
120 grams caster (superfine) sugar
2 teaspoons vanilla extract
4 ½ cups plain flour, sifted
½ teaspoon baking powder
½ teaspoon salt
In the bowl of an electric mixer cream together the butter, sugar and vanilla. Add the eggs and mix until well combined. Add the sifted flour and baking powder as well as the salt and mix just until the dough comes together. If the dough is still sticky add a little more flour until a nice smooth dough forms.
After the cookie dough is made roll it out on a silicone baking mat or parchment (baking) paper, so you don't have to transfer the large cookie shapes later, to approximately 5mm thick and spread it far enough to cut out the large cookie shapes later. Refrigerate for at least 30 minutes to firm up the dough to make cutting out easier.
Place your cookie cake template carefully on top of the rolled out dough and cut out the shape using your plastic cookie cutter tool or a blunt butter knife. Take your time and keep the blade as upright as you can so that the edge of the cookie is cut straight. After cutting around the outer edge and inner edge (if you want the inside removed also for some shapes) carefully lift off the cookie dough away from the cutout shape. Slide the baking mats with the cookies on top onto a cookie sheet or baking tray and put the cookie cutouts back into the fridge to chill while the oven heats up or at least 15 minutes. This will help the cookie to keep its shape when baked.
Heat oven to 160°C (325°F) and bake for 20-25 minutes or until cooked. Take the cookies out of the oven and leave the cookies on the trays to cool completely. Large cookies can be difficult to move without breaking, especially when they are warm.
Time to make the filling!
VANILLA CHANTILLY CREAM RECIPE
A printable version of this recipe is available here.
600ML Thickened (whipping) cream
2 TBS Icing (powdered) sugar
1 TSP Vanilla Extract
Using an electric stand mixer or electric beaters whip all ingredients together to form until you get firm peaks of cream. You can reduce the sugar content if you prefer to suit your tastebuds. Do not overwhip or you will end of with butter instead of luscious cream.
Pipe the cream between the layers and on top of the cookie cake. I added some sliced strawberries between the layers of the cookie cake. You could also use strawberry jam.
Add your strawberries to the top layer. I also added some mini meringues. My mini meringue recipe is available here.
This filling is a lot softer than buttercream and will not set firm. I recommend you refrigerate the decorated cake for at least 2 hours before serving to make it a little easier to cut when serving. ENJOY!
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