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Kieran’s Cookie Recipe

I’ve been tinkering with making our own version of Oreos for some time now, for our cookies ice cream, and I think I have a recipe I can share. They aren’t the same as the original, but what is? :) However, I find them utterly delicious.

If you’re in one of our shops, please taste the recently re-launched brioscaí ice cream and let me know what you think!

One of the great things about this recipe is that it uses 5 egg whites, so it’s a perfect solution of what to do with the whites if you’re making one of our ice cream recipes!

Finally, this is a big recipe, one that will fit perfectly in a Kitchen Aid. A smaller mixer might struggle. It will make more cookies than you need, unless you’re having a party, but the good news is that the dough can be frozen and last around 3 months, so I have suggested dividing the dough and filling in quarters so that you can always take it out and whip up a few when you’re in the mood!

Murphys Cookies

Cookie Ingredients:

  • 400g butter, at room temperature
  • 750g sugar
  • 5 egg whites
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 250g pure cocoa
  • 500g non-rising flour

What to do – the dough:

  1. Beat the butter and the sugar together until creamy and light in color.
  2. Beat in the egg whites.
  3. Stir in the vanilla and salt.
  4. Mix in the cocoa until fully combined.
  5. Mix in the flour until fully combined.
  6. Divide the dough into quarters, and lay each quarter on plastic wrap, rolling them in tubes about 4cm in diameter.
  7. Cover the tubes completely with the plastic wrap.
  8. Freeze any tubes you don’t wish to use immediately. Place the dough you wish to use in the refrigerator until hard.

Filling Ingredients:

  • 240g butter, at room temperature
  • 500g powdered sugar
  • 1 tsp vanilla

What to do – the filling:

  1. Beat the butter and the sugar together until creamy and light in color.
  2. Stir in the vanilla.
  3. Divide into quarters, and wrap in plastic wrap.
  4. Either freeze it with the dough for later use, or leave at room temperature for assembly.

What to do – baking and assembly:

  1. Preheat the oven to 160c
  2. Using a sharp knife, slice the dough, with each slice 3mm thick.
  3. Place the slices on a baking tray, leaving 1/2 cm between the cookies, and bake for 15 min.
  4. Cool completely on a baking rack.
  5. Using a small spatula, spread some filling on half the baked cookies, using the other half to create a cookie sandwich.

Enjoy!

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5 Responses to “Kieran’s Cookie Recipe”

  1. June 11th, 2012 at 5:41 am

    Lucy Hill says:

    Wow gee thanks. I love this so much. It sounds easy. :) Thanks for sharing!

  2. June 25th, 2012 at 9:37 am

    Leona Davis says:

    This is what my friend recommended me. It’s nice I found it. Thanks for sharing this recipe..got to have this for my daughters weekend treat. :)

  3. July 10th, 2012 at 1:42 pm

    Michelle says:

    I am amazed that the dough can be frozen and last around 3 months. I usually don’t have time to stay long in the kitchen so maybe I’ll make a small portion of this every weekend.

  4. July 20th, 2012 at 1:14 pm

    Ellie says:

    What do you mean by “pure cocoa”?
    Will cocoa powder from any supermarket do or do I have to go look for a better quality of cocoa?

  5. July 24th, 2012 at 12:54 pm

    Kieran says:

    I mean unsweetened – in other words 100% cocoa…

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Author

Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Company

Murphys Ice Cream

Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).