Make sure your ingredients are at room temperature before you start baking.
I recommend using unsalted butter, this is so you can control the salt levels in the bake.
I used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
The filling I used is a hazelnut cream from Black Milk. You can use any similar spread to fill the pie, like Nutella or Biscoff for example. Morrisons also do a Hazelnut white chocolate spread which is very similar.
I used a mix of dark and milk chocolate chips, plus some chopped up Kinder chocolate in the cookie dough. You can use any mix of chocolate chips, or all of one type of chocolate chip.
The cookie pie must be frozen and chilled for the times stated before baking it and then after baking, before slicing it up. Otherwise this will affect the final result.
The buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around
read more on next page
