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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.


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Olive Oil Brownies

Here’s a recipe I demonstrated this morning at a masterclass for the Dingle Food Festival.

These brownies are very tasty, and they are especially suited for using in ice cream – the olive oil is softer than butter when frozen, which makes them a perfect mix in.

However, there is no reason not to enjoy them on their own – they are dense, delicious, and surprisingly healthy, as far as brownies go. Don’t hold this against them, but they are gluten-free, dairy-free, and since I use cocoa instead of chocolate, the fat content is far lower than in regular brownies.

By the way, since most of my ice cream recipes call for 5 egg yolks, this recipe is a perfect use for the leftover egg whites!

Murphys Olive Oil Brownies


250 g sugar
70 g pure cocoa (100%)
5 egg whites
70 g almond flour
60 ml Olive oil
pinch teasp salt
1/2 teasp vanilla

What to do:

1. Preheat oven to 160-165 C

2. Mix the sugar and cocoa together

3. Add the egg whites s and beat until thoroughly combined.

4. Beat in the olive oil.

5. Use residual olive oil from measuring cup to grease a small baking tray.

6. Mix in the almond flour.

7. Stir in the salt and vanilla.

8. Pour into the baking tray.

9. Bake for 45 minutes

10. Allow to cool before cutting up.

11. If you want to use it in ice cream, refrigerate them before adding to the ice cream machine.

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Ice Cream Scones (Easiest Scone Recipe Ever!)

It seems to me that some Australians have an under-appreciated talent for using prepared foods as an ingredient in their cooking. I base this statement upon a few Australians I know, books such as this, and finally a great concept I came across on an Australian website – ice cream scones. The idea is to use simply ice cream and self-raising flour to make scones.

Could anything so simple to prepare actually taste good? The answer is yes. Absolutely.

The recipe below makes wonderfully light and fluffy scones, and it could be a starting point for any novice baker. I’ve only tested it with our ice cream, so I don’t know how much of a difference the brand (i.e. the quality or ingredients in the ice cream) would make.

One note – The flavour of the ice cream doesn’t come through as strongly as one might think (and I’ve tested it with chocolate, vanilla, honeycomb, etc.) That’s why I’ve added extra vanilla as an optional ingredient. However, the scones are delicious either way!

Murphys Mini Vanilla Ice Cream Scones


– 500 ml tub of Murphys vanilla ice cream
– 200 gm self-raising flour (I used Odlums)
– 1/2 teaspoon vanilla essence (optional)

What to Do:

1. Preheat oven to 180C (200C if it’s not a convection oven).
2. Let the ice cream soften outside the freezer for about 10 minutes.
3. Put the ice cream and the flour in a bowl (add the optional vanilla, if you’re using it).
4. Stir with a wooden spoon until you have a dough that sticks together.
5. Sprinkle a generous amount flour on the counter top to stop the dough sticking. Sprinkle some more flour over the dough.
6. Roll the dough into a tube shape, 3 cm in diameter. If the dough is too wet, sprinkle on a little more flour, but don’t overwork it!
7. Cut the dough into 3 cm segments.
8. Place the segments on a baking sheet, leaving about 2 cm distance between the scones.
9. Bake for 20 minutes, until they turn golden brown.
10. Enjoy!


1 dozen mini scones

YouTube Preview Image

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Ice Cream Cookies

This year, for the Dingle Food and Wine Festival, we’re not going gourmet with some of the unusual flavour arrays we’ve done in the past. Instead, we’re going to do something that’s very delicious and simple – ice cream cookies!

We’ll serve them with a glass of Kerry cow milk that we’ll get straight off our farmer and pasteurise. We’ll also do a mini Kerry cow milkshake.

I hope those of you who make it to the festival enjoy it, and I do hope you’ll make it. It’s really one of the best times to be in Dingle, and there’s certainly no shortage of things to do and eat!

If you want to make these ice cream sandwiches at home, here’s how to do it:

Murphys Ice Cream Cookies

1. Make my chocolate chip cookie recipe (here).

2. Wait until the cookies are cool.

3. Spread a half scoop of vanilla ice cream (we’ll use Kerry cow ice cream, but vanilla is close!) on the flat side of one cookie.

4. Spread a half scoop of chocolate ice cream (or dark chocolate ice cream) on the flat side of a second cookie.

5. Press the two cookies together.

6. Put them in the freezer to harden (if the ice cream is too soft, it will be much harder to eat it).

7. Enjoy!

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Why Not Gingerbread Cows?

Gingerbreadcow-sm Just thought I’d do something a little different…

Berry Berry Tarts

Fruittart1 Here’s a fruit tart we’ve been making for our shops. It’s a pretty basic recipe, especially if you can buy in the tart shells (otherwise there’s a recipe for pie dough here). We make the tarts in single serving size, but there is no reason it couldn’t be a full pie.


25 gr sugar
175 gr ground almonds
225 gr butter
4 eggs
50 gm flour
1/2 teaspoon vanilla
Raspberry jam
Raspberries, blueberries, or other berries you have to hand.
Powdered sugar, for dusting.

What to do:


1. Coat bottom of the tart (or pie) shells with a thin layer of raspberry jam.

2. Beat the sugar and butter together until smooth.

3. Add the ground almond and continue mixing.

4. Beat in the eggs, one at a time.

5. Mix in the flour.

6. Use a piping bag or spoon to spread the frangipane (almond mixture) in to the tart shells.

7. Press in the berries.

8. Bake at 150C for about half an hour, or until the frangipane looks lightly brown.

9. Dust with powdered sugar.

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Tarting It Up with Lemon

Lemontart I promised a customer, who loved this tart, that I would post the recipe. It’s closely based on a recipe from Simply Sensational Desserts by Francois Payard, with the only difference a slight modification in the sugar. I have found that Payard’s book has given me the greatest baking success of any cookbook, so I highly recommend it.

With any tart or pie baking, the hardest part is usually the dough, and so if you want to make this the quick and easy way, buy a pie shell or some tart shells from your local supermarket. Some of them are quite tasty, and you’ll save yourself a lot of time and trouble. If you do want to make the dough yourself, you can find Payard’s recipe here but make sure you have flour without raising agents!

Anyway, once you have the pie shells, whether you make or buy them, you’ll find this is one of the easiest recipes in the world!!!

Lemon Tart


Lemontart23 Lemons
45 gm butter
3 eggs
10 small pie tart crusts, or one large pie crust
130 gr sugar

What to do:

1. Preheat the oven to 150 C.
2. Bring water in double boiler to simmer.
3. Zest andjuice the lemons.
4. Put lemon and eggs in top of double boiler (before putting over heat) and whisk until smooth. Add the sugar and butter.
5. Cook in double boiler until the butter has melted and the mixture is smooth.
6. Allow to cool for 15 minutes.
7. Pour into pastry shells.
8. Bake for 8 minutes, or until the centre has become solid.
9. Decorate with a slice of lemon, or with some drizzled chocolate, as I have done.

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Wiebke’s Fudge Cake

fudge Since we’ve introduced waffles into our shops, we’ve been offering cake less often. However, in the days when we were selling lots of cake, Wiebke’s Fudge Cake was our best selling chocolate cake, and we still have it from time to time.

Its appeal is broad enough that you can serve it to grown-ups at any special occasion and be sure that it will go down a storm. For events with lots of smaller kids you could serve it cut in to little finger size pieces.

If you know that all of the people eating the cake prefer dark chocolate, simply substitute the 50% for 70% and satisfy those chocolate cravings!

It is perfect with vanilla ice cream.

This recipe was adapted by Wiebke (my brother’s wife) from a recipe from The Joy of Cooking.

Wiebke’s Fudge Cake


• 215 g butter – cut into pieces and slightly softened
• 15 g butter for greasing baking pan
• 400 g sugar
• 115 g 50% semi-sweet chocolate
• 3 eggs
• 275g non-rising plain flour
• 2 tsp. bread soda
• 250 ml buttermilk
• 1 tsp. vanilla essence

fudge2For the Ganache:

• 80gm butter
• 180gm 50% chocolate
• 180gm 70% chocolate
• 350ml cream

What to do:

1. Place the chocolate in a double boiler to melt.
2. Put the butter and sugar in the mixer and begin to mix.
3. Add eggs one by one by breaking into a plastic jug first and then adding to mixer.
4. Scrape the mix from the sides and bottom of mixing bowl.
5. Continue mixing.
6. Add the fully melted chocolate.
7. Continue mixing.
8. Combine flour and soda and sieve carefully.
9. Add ? of flour/soda and 125mls of buttermilk to the mix and mix on slow speed.
10. Add the next ? of flour/soda and final 125mls of buttermilk. Mix.
11. Add final ? of flour/soda and mix well.
12. Add 3 drops of “Massey” Vanilla.
13. With the dough now well mixed add 150mls of boiling water and continue mixing.
14. Grease and then lightly flour the bottom and sides of the baking pan.
15. Pour the dough mix into the baking pan.
16. Bake in preheated oven @ 180 °C x 45 minutes.
17. Remove baked cake from oven and flip upside down.
18. Leave to cool on cooling rack for at least 2-3 hours.

Making the ganache:

19. Melt 60 g butter in a double boiler.
20. Add 180 g of 70% & 180g of 50% chocolate to the double boiler and melt. Keep temperature to 35 – 45 °C
21.  Warm the cream in a saucepan.
22. Stir the warm cream into the melted chocolate, and keep stirring until smooth.


23. Carefully cut the cake horizontally twice, to make 3 layers. Cut into two if you have to.
24. Add the fudge sauce between the layers and on top.
25. Coat the fudge around the sides.
26. Decorate with chocolate shavings.

Note: I must admit I haven’t made this cake (leaving it to the expert always seemed a good idea to me!), so if you make it any feedback would be doubly welcome.

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

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Murphys Ice Cream

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

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