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From the Biscuit Barrel… enjoy a Summer Fruits Pizza Cookie!

July 21, 2012

I hesitated to call this post “from the biscuit barrel” because, frankly, it is quite hard to define this bake (is it a cookie, is it a dessert?)  however… it does have a cookie base so I concluded its probably the right place for it.

Yesterday I posted a recipe for a sweetie covered Pizza Cookie…with a promise to deliver a slightly healthier version today – and this one is quite different from it’s sweetie cousin, although they do share the same biscuit base.    If anything, this one is even quicker to make, and would make a wonderful dessert for a barbeque/summertime alfresco gathering.

Ingredients for the Giant Cookie-Pizza: 115g (4oz) unsalted butter, 200g (7oz) caster sugar, 1 large egg, 1 tsp almond or vanilla extract, 225g (8oz) plain flour, half tsp of bicarbonate of soda.

For the Topping:  A tub of Whipping Cream (about 300ml will do) and a selection of fresh soft fruits (I had a punnet of Blueberries and a punnet of Strawberries) plus some ripe Bananas.

Turn on the oven to Gas mark 4 (175 degC / 350deg F) and line a large baking tray with greaseproof paper.

Method:  Put the butter and caster sugar in a mixer and cream until light and fluffy.  Add the egg and vanilla/almond extract and mix again.  Add the flour and bicarbonate of soda and mix until a dough starts to form.  Sift the flour, don’t sift the flour – its completely up to you…makes no difference in my experience.

Turn the dough onto a lightly floured work surface and lightly smoosh together the mixture until you get a ball of dough.  Now  place this in the centre of the baking tray and (using your hand) just pat the dough down into a circular shape approximately 8/10 inches across.

Bake in the centre of the oven for approximately 20 minutes until golden brown.  Bring it out of the oven and let it cool for a while before transferring to a wire rack until completely cold.

While the cookie cools you can whip your cream to scrumptious soft peaks – a balloon whisk is perfect for this either hand beaten or use your trusty electric beater/whisk.   Cover and keep chilled when done, whilst you wash and dry your fruits.  Slice the strawberries in to “thins” and do the same with the banana.  The blueberries need “diddly squat” doing to them!

Shortly before serving, get your cold cookie base and cover with whipped cream.  Next, add slices of strawberry and banana in a random pizza like style, and then sprinkle the blueberries on top.  Serve in slices. Perfectly yummy and really refreshing!

Denise x


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