Ingredients
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1.2 kg 2 lbs 10 oz kg Macphie Soft & Chewy Cookie Mix
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0.145 kg 0 lbs 5 oz kg Water
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0.085 kg 0 lbs 3 oz kg Belcolade Milk Choc Chunks 10mm O3X5R
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0.085 kg 0 lbs 3 oz kg Belcolade White Choc Chunks 10 mm
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0.25 kg 0 lbs 9 oz kg Milk Chocolate Mini Eggs
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0.5 kg 1 lbs 2 oz kg IRCA Chocobake Bianco MB
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0.25 kg 0 lbs 9 oz kg IRCA Farcinut MB
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0.15 kg 0 lbs 5 oz kg Macphie Vanilla Frosting 10kg SG
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0.02 kg 0 lbs 1 oz kg IRCA Nocciolata Bianca MB
Easter Cookie Pie
Macphie Soft and Chewy Cookie mix is perfect to create this Cookie Pie Easter Treat!
Method
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1. Add the Macphie Soft and Chewy Cookie Mix, Water and the Schokinag Chocolate Chunks into an electric mixer and mix until a dough is formed
2. Split the dough into 3x 475g balls
3. Using an 8 inch cake tin, spray some Sonneveld Goldwax to help release the cookie.
4. Take 1 of the 475g balls and press into the bottom of the tin
5. Take another of the 475g balls and press evenly around the tin
6. Crush up 200g of the mini eggs and melt both the Chocobake Bianco and Farcinut
7. Add the crushed up mini eggs into the melted Chocobake Bianco
8. Pour half of the Chocobake Bianco into the bottom of the cookie, then pour all of the Farcinut on top and finish with the rest of the Chocobake Bianco
9. Using the last of the 475g of cookie dough create a lid and press to secure well to the cookie dough around the sides
10. Put into the freezer until frozen
11. Once the cookie pie has frozen, place in the oven at 150°C for an hour and 30 minutes
12. Once baked, allow to cool and place into the fridge to set overnight.
13. Take the cookie pie out of the fridge and out of its tin and slice into equal slices
14. Place the Macphie Vanilla Frosting and the IRCA Nocciolata Bianco into an electric mixer and mix until combined
15. Pipe the frosting on the cookie pie and decorate with the remaining mini eggs
