I have been making Petit Beurre Cookie Cake ever since I was a member of the youth movement in primary school. The Cookie Cake or Petite Beurre Pie is a Belgian classic. This is a super fun recipe. Perfect if you are not great at making desserts, just like me. It requires no baking and is a perfect Sunday afternoon activity idea if you are baking with kids.
I have included printable step-by-step recipe instructions at the bottom. But here are a few extra tips and tricks in case you feel a little lost.
I prefer coffee to soften the Petit Beurre cookies but you can also use milk. The butter cream should cool in the fridge before you actually start using it so always start making that first. You can save time by using a premade buttercream package (Dr. Oetker) like I did. You only need to add some butter and milk, mix it all together and you are done. I have been addicted to Oreo’s lately so I crumbled some Oreo Cookies and then mixed them into the buttercream.
Layering the cookie cake is super easy as well. Just remember to start with a layer of buttercream at the bottom. Dip the Petit Beurre cookies into coffee only for a second. They are useless if they become soft. place them on the buttercream layer. Repeat this 5 times.
Use your imagination when decorating the cookie cake. I used chocolate sprinkles, melted chocolate and peanut M&M’s. You can always have fun with it by adding more colour or even go for a theme. For a birthday party maybe? You can keep the cookie cake fresh for a few days in the fridge. This is a pretty heavy-on-the-stomach recipe so one serving (one stack of 5 cookies) is definitely enough to keep you satisfied!
- 1 package of Oreo's
- 100g soft butter
- 125ml cold milk
- Dr. Oetker easy buttercream mix
- 2 packages of Petit Beurre Cookies
- 1 cup of coffee
- Chocolate sprinkles
- 60g dark chocolate
- 10g butter
- Start off by making the buttercream. Add 100g of butter to a bowl and wisk until soft. Add 125ml of milk and the Dr. Oetker buttercream mix to the butter. Wisk (or use a mixer) until it is one cohesive paste.
- Put the Oreo's into a plastic pastry bag and crush them with a rolling pin. Or crush the cookies with a blender. Add the crumbled cookies to the buttercream and blend together.
- Your Oreo buttercream is now ready. Put it in the fridge for 30 minutes.
- Make a cup of coffee. Put it into a bowl and let it cool down.
- Take the Oreo buttercream out of the fridge. Start by spreading a layer of buttercream onto the empty plate. Dip a Petit Beurre cookie into the coffee and place it carefully on the cream layer. Repeat that process until your plate is full.
- Add another layer of cream onto the cookie layer. Repeat until you have 5 layers.
- Spread leftover buttercream onto the sides of your cookie cake. Leave top free.
- Melt 100g of dark chocolate and 20g of butter au bain marie.
- While the chocolate is melting, add sprinkles to the sides of the cookie cake.
- Poor the melted chocolate onto the top of your cake. Use a dough scraper or a spatula to even out the chocolate. Don't worry if the chocolate runs over the sides. It is supposed to look a little messy.
- Add M&M's to the top of your cake.
- Put the cake in the fridge. Let it rest at least an hour before serving.
That was it! Be sure to send me a picture of your creation if you end up making a Petit Beurre cake. You can find on Twitter, Instagram, Google Plus or you can even send an email to firstname.lastname@example.org!