Cookies and cream fridge cake
- Preparation and cooking time
- Total time
- + chilling and cooling
- Easy
- serves 8
Skip to ingredients
- 100g buttercompletely softened
- 150g golden caster sugar
- 100g light soft brown sugar
- 1 egg white
- 150g plain flour
- 50g plain flour
- 1/4 tsp bicarbonate of soda
cream
- 1 litre double cream
- 4 tbsp icing sugar
- 2 tsp vanilla extract
Nutrition:
- kcal956
- fat79.8g
- saturates0g
- carbs58.6g
- sugars0g
- fibre1.3g
- protein4.5g
- salt0.45g
Method
step 1
Put the butter in a bowl and use electric beaters to beat for a minute. Add the sugars, then keep beating until fluffy and paler in colour. Beat in the egg white, then sift over the flour, cocoa powder, bicarbonate of soda and a pinch of salt, and mix to a dough. Form the dough into a log about 20cm long. Wrap in clingfilm and chill for an hour.
step 2
Heat the oven to 180c/fan160c/gas4. Unwrap the dough and, using a sharp knife, slice into cookies about 1/2 cm thick (you will get approximately 36 cookies in total). The dough is quite soft, so you may have to roll it over to maintain the round shape. Lay the cookies on baking sheets covered with baking parchment or silicone baking mats, leaving plenty of space in between. Cook for 12-14 minutes until crisp. you may need to do this in batches. Leave for 10 minutes to set, then cool on a rack.
step 3
Whip the cream with the vanilla and icing sugar to soft peaks. To assemble the cake stick 7 of the cookies with a little of the cream in a circle on a large plate (i.e. one in the middle surrounded by 6). Spread with 1/5 of the cream. Repeat, slightly offsetting the next layer of cookies, and keep going until all the cookies are used up. Finish with a layer of cream. chill overnight to soften the biscuits.
