Giant Easter Cookie
This Giant Easter Cookie is packed full of delicious Easter chocolates topped with vanilla buttercream and decorated with as many Easter chocolates as possible.
Servings: 12 Servings
Ingredients
For the Giant Cookie
- 100 g Unsalted Butter or Stork
- 100 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg + 1 Egg Yolk
- 200 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 1 tsp Vanilla Extract
- 300 g Easter Chocolates
For the Buttercream and Decoration
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 1 tsp Vanilla Extract
- Easter Chocolate
Instructions
To Make Giant Cookie
- Preheat the oven to 180C (160C Fan) and line a baking tray with baking parchment. Leave to one side.
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg and egg yolk, flour, baking powder, bicarbonate of soda, cornflour and vanilla and mix until completely combined and a dough begins to form.
- Add in the Easter chocolates and mix until they are evenly distirbuted.
- Pour the mixture into your cake tin and press down until completely flat and even.
- Bake in the oven for 25-30 minutes or until they start to go golden brown around the edges.
- Remove from the oven and leave to cool completely in the cake tin.
To Make the Buttercream
- Once the cookie has completely cooled remove it from the cake tin and place it on your serving plate.
- Beat the butter for 5-10 minutes until soft and supple.
- Add in the icing sugar and vanilla extract and beat until the buttercream is thick and creamy.
- If the buttercream is too thick add 1 tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
- Pipe the buttercream onto the top of your cookie and decorate it with Easter chocolates.
Notes
- This cookie cake will last up to 5 days in an airtight container.