Hello lovelies,
Battenberg is truly so nostalgic to me.
Back when I was in secondary school (don’t ask me how long ago that was or I may cry), every day after school, I’d come rushing in, quickly change and make my way down to the cupboard to grab myself a slice of Battenberg.
It was my daily routine for a good few years and whilst I don’t eat Battenberg on the daily anymore, it always takes me back to those days whenever I have a slice.
Recently, the baking world has gone mad for making cookie pies. As I’ve mentioned, I’m certainly not one to complain as I love them but what I’m loving most is the unique ingredients people are adding to them!
Whilst having a scroll through instagram recently, I came across a video that a bakery called ‘loveclevercookies’ posted of a Battenberg cookie pie and as you can imagine, my eyes lit up and I immediately knew that was the next bake I had to do.
Combining two of my favourite things: cookie dough and Battenberg, I knew this was going to be sensational.
{ loveclevercookies video that inspired me: https://www.instagram.com/reel/DUTfxnHCleu/?igsh=MThzbWp4emExOXV5dw== }
Let’s just say, it exceeded my expectations and it’s now the only sweet treat I want every day.
So, if this cookie pie sounds like abit of you and you want to recreate it yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert, Sweet Treat
Servings: 8 Large Pieces
Prep Time: 30 Minutes
Bake Time: 30-40 Minutes
Chill Time: Overnight
Overall Time: 12+ Hours
Ingredients You Need For The Cookie Dough:
- 200g Of Unsalted Butter
- 225g Of Light Brown Sugar
- 100g Of White Granulated Sugar
- 1 Medium Egg
- 1 Egg Yolk
- 2tsp Of Vanilla Bean Paste / Extract
- 425g Of Plain Flour
- 2tbsp Of Cornflour
- 1 1/2tsp Of Bicarbonate Of Soda
- 300g Of White Chocolate Chips
Ingredients You Need For The Filling:
- 690g Of White Chocolate Spread
- Mr Kipling Mini Battenberg Cakes 5 Pack, Cut Into Small Squares
- Pink Food Colouring
How To Make The Cookie Pie:
- Firstly, gather together your equipment and ingredients and line the base of a 8” springform cake tin with parchment paper.
- Secondly, in a large bowl, beat together the 200g of unsalted butter, 225g of light brown sugar and 100g white granulated sugar until creamy.
- Next, add in 1 medium egg, 1 egg yolk and 2tsp of vanilla bean paste and beat again.
- Add in the 425g of plain flour, 2tbsp of corn flour and 1 1/2tsp of bicarbonate of soda and beat again until a thick cookie dough has formed.
- Add in the 300g of white chocolate chips and beat again until the chocolate chips are evenly distributed throughout the cookie dough.
- Weigh the cookie dough then divide into 3 equal portions (mine weighed 447g each)
- Press the first third of the cookie dough onto the base of the cake tin.
- With the second third, press it around the edges of the cake tin evenly.
- Now, in a large microwaveable bowl, add the 690g of white chocolate spread and place into the microwave, in 10 second blasts, blast the spread until loosened slightly.
- Pour half of the white chocolate spread into the base of the cookie pie.
- Add the chopped mini battenberg pieces into the spread.
- Add 1-2 drops of pink food colouring to the remaining loosened white chocolate spread and mix in until the spread has changed colour to pink.
- Pour the remaining pink spread on top.
- Carefully place the cookie pie into the fridge for an hour to allow the spread to set.
- When nearing the end of the hour, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Once set, with the final third of the cookie dough, cover the top of the cookie pie, making sure to seal well.
- Place the cookie pie into the oven to bake for 30 minutes, until the pie is perfectly golden on the top.
- Leave the cookie pie to cool to room temperature in the tin before transferring to the fridge to chill overnight.
- The next morning, carefully remove the pie from the tin.
- Finally, using a large sharp knife, portion the pie into 8 large pieces and serve.
That’s your Battenberg Cookie Pie prepared, filled, chilled, baked and cut into pieces, ready for you to enjoy!
Notes:
- This cookie pie can be stored in the refrigerator for up to 5 days or in a airtight container at room temperature for 2-3 days.
- I used 3 jars of the Black Milk Cereal Spread in Vanilla & White Chocolate: https://blackmilkcereal.com/collections/for-home/products/white-chocolate-spread
- I used Colour Mill food colouring in the colour ‘Baby Pink’: https://thevanillavalley.co.uk/colour-mill-baby-pink-matte-paint-20ml/?
You can’t sit there and tell me that this cookie pie doesn’t have you drooling, I refuse to believe it!
As a cookie dough and Battenberg lover, the combination of the two is just perfection. The almond flavour that comes from the Battenberg paired with the vanilla cookie dough and white chocolate filling – all compliments one another beautifully.
I’m obsessed and I can guarantee you will be too. No more needs to be said.
Let me know in the comments below if you make this cookie pie yourself and if you do, what your thoughts are on it. Do you love the addition of Battenberg? Do you love all these flavours paired together?
Sending you all tons of love & hugs as always,
Elle xo
