Ingredients
Method
- Preheat oven to 180°C (160°C fan forced). Line 2 baking trays with baking paper.
- For the Chocolate Chunk Cookie mix: Follow the on-pack instructions, except shape into 16 even balls and flatten slightly. Place onto 2 lined baking trays and bake for 10 minutes and allow to cool.
- Once cooled, remove from tray onto a cooling rack or plate. Set aside.
- For the Triple Choc Brownie cookies: Place the brownie mix, 1 egg, 70g melted butter and water in a bowl and mix until combined. Roll mixture into 20 even balls, place on a 2 lined baking trays, ensuring there is space for the cookies to spread. Bake for 8-10 mins or until the edges appear set. Allow to cool on the tray. (There may be some cookies remaining after building, crumble and use as topping or simply snack as a little treat for the chef).
- While cookies are baking, beat thickened cream and cream cheese and vanilla essence (if using) with an electric mixer on low speed until thick and creamy.
- To build: Spread 1 side of each biscuit evenly with cream mix. Join cookies together, alternating flavours and placing them on their side on a 20cm round plate to form a wreath shape (the cookies will end up slightly slanted to achieve the correct shape). Spread the completed wreath with the remaining cream mix to cover. Chill in the fridge for 6 hours or overnight. To serve, decorate with strawberries.
Top Tips
- Serve wreath with any seasonal mixed berries or mint springs for a festive touch.
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