Giant Valentine's Cookie
This Giant Valentine’s Cookie is crammed full of chocolate chips and freeze-dried strawberries. It is decorated with vanilla buttercream and chocolate-covered strawberries.
Servings: 8 Servings
Ingredients
For the Valentine's Day Cookie
- 100 g Unsalted Butter
- 100 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Eggs
- 200 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 1 tsp Vanilla Extract
- 200 g Chocolate Chips
- 6 g Freeze-Dried Strawberries
For the Chocolate Covered Strawberries
- 6 Strawberries
- 200 g Milk Chocolate
- 50 g White Chocolate
For the Buttercream
- 100 g Unsalted Butter
- 200 g Icing Sugar
- 1 tsp Vanilla Extract
- Pink Food Colouring
Instructions
To Make the Giant Valentine's Cookie
- Preheat the oven to 180C (160C Fan) and line a love heart cake tin 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, flour, baking powder, bicarbonate of soda, cornflour and vanilla and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and freeze-dried strawberries and mix until they are evenly distributed.
- Pour the mixture into your cake tin and press down until completely flat and even.
- Bake in the oven for 35-40 minutes or until it start to go golden brown around the edges.
- Remove from the oven and leave to cool completely in the cake tin.
To Make the Chocolate-Covered Strawberries
- Line a baking tray with baking parchment and leave it to one side.
- Melt the milk chocolate in the microwave in 20-second bursts, stirring in between each burst until the chocolate is completely melted and smooth.
- Dip each strawberry into the chocolate and put onto the baking tray.
- Melt the white chocolate in the microwave in 20-second bursts, stirring in between each burst until the chocolate is completely melted and smooth.
- Drizzle over the strawberries and then put them into the fridge until the chocolate has completely set.
To Make the Buttercream
- Once the cookie has completely cooled remove it from the cake tin and place it on your serving plate.
- Add the butter, icing sugar and vanilla extract to a large bowl and beat until the butter 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 your chocolate-covered strawberries.
Notes
- This Giant Valentine's Cookie will last 3 days in the fridge.