Everyone can channel their inner pastry chef! Anna Polyviou has created recipes that show you how to take her cookie dough to the next level.
I don’t know about you, but I love cookies! Since there are so many mouthwatering flavours, I decided to share three of Anna’s cookie dough recipes to fulfil all of those homemade cookie dough cravings!
There is just nothing like a homemade, fresh out of oven cookie. There is nothing like it, from the smell that fills the house to that warm and fuzzy comfort I get from knowing I have a full cookie jar. Let’s face it, what day can’t be improved by a truly delicious cookie dough recipe? I can’t wait for you all to give these recipes a spin.
Berried Brownie Trifle
• 1 Tub Anna Polyviou Chocolate Brownie Cookie Dough
• 1pk Berry-flavoured jelly crystals
• 250ml Cream, thickened semi whisked
• 1pt Blackberries
• 1pt Strawberries
• 1pt Raspberries
• ¼ bunch Basil
Prepare jelly according to packet instructions, then pour into six serving glasses. Place in the fridge overnight to set completely.
Preheat the oven to 165°C. Line a baking tray with baking paper. Roll out cookie dough and bake according to packet instructions. Set aside to cool completely, then place in a food processor and blitz into crumbs. Set aside in an airtight container.
When ready to serve, whip the cream to soft peaks. Place 1-2 tbs cookie crumb mixture on each jelly set, then spoon over some whipped cream. Arrange berries and basil leaves on top to serve.
Biscoff Cookie Brownie
• 1 Tub Anna Polyviou Cookie Dough, Triple Choc
• ½ jar Biscoff spread
• 2 Eggs
• 110g Caster sugar
• 110g Brown sugar
• 75g Plain flour
• 37g Cocoa powder
• 170g Unsalted butter, melted
• 80g Milk chocolate, roughly chopped
• 80g Dark chocolate, roughly chopped
• 5g Sea salt
Preheat the oven to 150°C. Line a 23cm x 7.5cm loaf tin with baking paper.
Press cookie dough into the base of the prepared tin, trying to make it as flat as possible. Pipe Biscoff spread over the top, then place in the fridge to firm up.
To make the brownie, place eggs and sugars in an electric stand mixer (or you can use a hand mixer). Using the whisk attachment, whisk until pale. Add the flour and cocoa, fold to combine, and mix the melted butter. Gently fold the chopped chocolates and sea salt, then pour the brownie batter over the chilled cookie dough and Biscoff base.
Bake for 60 minutes until the brownie is firm and does not wobble. Cool in the tin completely before removing and slicing to serve.
Fairy Bread Cookie Cake
• 2 Tubs Anna Polyviou Cookie Dough, Triple Choc
• Sprinkle Swiss Meringue Buttercream
• 180g egg whites
• 360g sugar
• 360g butter
• 70g sprinkles
• Fairy bread pieces to garnish
Preheat the oven to 160°C. Line a large baking tray with baking paper. Grease three 5-inch cake rings and places them on the prepared tray.
Weigh out three 250g balls of cookie dough. Press into each of the prepared cake rings to create an even layer. Bake for 25 minutes until golden, then remove from the oven, cool completely, and remove from the cake rings. Save the leftover cookie dough to make cookies for later.
Place egg whites and sugar in a large bowl set over a saucepan of simmering water for the buttercream. Whisk until the egg whites reach 70°C, then remove from the heat and whisk for 10-15 minutes until stiff peaks form. Gradually add the cold butter and whisk until combined. Fold through the sprinkles until combined. Meanwhile, make the topping.
Line one of the cake rings with a 60cm-long, 15cm-tall piece of acetate to assemble. Place one cookie cake in the base of the cake ring, then top with 250g buttercream. Transfer the remaining buttercream into a piping bag and pipe it on top of the finished cake. Repeat layering with cookie cakes and buttercream, finishing with a buttercream layer. Top with fairy bread pieces to serve.