An amateur baker has delighted dozens of dessert lovers by sharing the recipe for her Biscoff and white chocolate cookie pie on social media.
Amelia Lloyd, from Berkshire, UK, posted photos of her creation to a Facebook cookery group, where the account manager said she makes the dessert with simple supermarket ingredients like butter, flour, brown and white sugar, chocolate chips and a jar of the sweet cinnamon spread.
Photos of the pie, which have garnered 230 ‘likes’ since they were uploaded online on January 30, have set mouths watering around the world.
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An amateur baker has delighted dozens of dessert lovers by sharing the recipe for her Biscoff and white chocolate cookie pie (pictured) on social media
Ms Lloyd said she never expected such ‘lovely responses’ from so many strangers.
‘My god we need to remove ourselves from this group,’ one woman wrote, tagging her friend.
‘That looks incredible,’ added a second, while a third wrote: ‘This is absolutely outrageous!’
One woman said she has never been able to make a pie like Ms Lloyd’s, with solid layers stacked on top of each other.
Ms Lloyd replied, admitting it’s ‘tricky’ to perfect.
‘The trick is to set each layer in the fridge before, so one layer at a time,’ she added.
To make the dessert, Ms Lloyd said she beats 230 grams of unsalted butter with 110 grams of granulated sugar and 279 grams of light brown sugar until the mixture turns smooth.
Next, she adds two eggs and two teaspoons of vanilla extract, stirring until all ingredients have combined.
Ms Lloyd then sieves in 550 grams of plain flour, two teaspoons of bicarbonate of soda, one teaspoon of salt and two tablespoons of cornflour, stirring gently until a cookie dough has formed.
She folds in 100 grams of milk chocolate and 100 grams of white chocolate chips, then presses the dough into an 18 centimetre cake tin until the base is fully covered.
Ms Lloyd said she also creates a top for the pie which she sets aside for the time being.
Meanwhile, she melts 400 grams of Biscoff spread in a saucepan and roughly 250 grams of white baking chocolate in another.
Once both have melted, Ms Lloyd pours the Biscoff over the cookie dough base until a thick layer has formed, then refrigerates the tin until the spread has set.
When the Biscoff has hardened, she pours the melted white chocolate on top and returns the tin to the fridge until it has set.
Once both fillings are hard, Ms Lloyd said she places the cookie dough lid on top and pushes down gently to ensure it covers every inch of filling.
She then bakes it in the oven at 160 degrees Celsius for 35 minutes, checking regularly.
Once cooked, Ms Lloyd allows the pie to cool in the tin and then refrigerates until it is ready to be served to ensure the fillings remain solid.
Amelia Lloyd’s recipe for Biscoff and white chocolate cookie pie
230 grams unsalted butter
110 grams white granulated sugar
279 grams light brown sugar
2 medium eggs
2 teaspoons vanilla extract
550 grams plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
2 tablespoons cornflour
100 grams milk chocolate chips
100 grams white chocolate chips
400 grams Biscoff spread
200/300 grams white baking chocolate
1. Beat butter with both sugars until smooth.
2. Add eggs and vanilla extract and mix until combined.
3. Add flour, bicarb of soda, salt and cornflour and mix until a cookie dough has formed.
4. Fold in all chocolate chips.
5. Press dough into an 18cm cake tin until the base is fully covered.
6. Take more dough and push it down into the sides of the tin, ensuring the dough is even around the edge.
7. Create a top for the pie using leftover dough, leave to one side.
8. Melt Biscoff and white chocolate separately, then pour the Biscoff into the cookie dough until a thick layer has formed. Refrigerate until fully set.
9. Once the Biscoff has hardened, pour melted white chocolate on top and repeat refrigeration process until set.
10. Once both fillings are hard, place the cookie dough lid on top and push down gently until the dough covers the top of the filling.
11. Bake in the oven at 160 degrees Celsius for 35 minutes, checking regularly.
12. Leave to cool in the tin then refrigerate to ensure fillings remain solid.
This post was first published on DailyMail.