Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Messina Cookie Pie (recipe courtesy Gelato Messina gelatomessina.com)

Messina Cookie Pie
A rich, indulgent cookie pie made with Messina’s signature white and milk chocolate.
Best served warm with a scoop of gelato melting over the top.
Makes: 1 x 450g cookie pie
Baking Time: 15 minutes
Oven Temperature: 160°C (fan-forced)

Ingredients
 90g unsalted butter, softened
 80g brown sugar
 1 egg (approx. 40g)
 1g vanilla extract (5-fold)
 120g plain flour
 2g bicarbonate of soda
 3g salt
 30g white chocolate, roughly chopped
 80g milk chocolate, roughly chopped

Method
1. Preheat the oven to 160°C (fan-forced). Lightly grease a small pie tin (around
12cm in diameter) or line with baking paper.
2. Cream the butter and sugar. In a mixing bowl, beat the softened butter and brown
sugar together until just combined and smooth. Avoid overmixing — you want a
dense, fudgy texture.
3. Add the egg and vanilla. Beat in the egg and vanilla extract until just incorporated.
4. Mix the dry ingredients. In a separate bowl, whisk together the plain flour,
bicarbonate of soda, and salt.
5. Combine in three additions. Add the dry ingredients to the wet mixture in three
parts, gently folding after each addition. Once all the flour has been added, give the
dough one final gentle mix to ensure everything is fully combined — but take care
not to overmix.
6. Fold in the chocolate. Stir through the chopped white and milk chocolate until
evenly distributed.
7. Assemble. Press the dough evenly into the prepared pie tin. Smooth the top
gently with the back of a spoon or your fingers.
8. Bake. Bake for 15 minutes, or until golden brown on top and just set in the centre.
The edges should be crisp while the middle stays soft and gooey.
9. Serve. Let cool slightly before digging in. Serve warm with a generous scoop of
gelato.

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