• For the Cookies

  • 2 eggs
  • 70g of brown sugar
  • 1 tsp vanilla essence
  • 250g oat flakes, tender
  • 60g desiccated coconut
  • 150g Kerrygold Original Irish Butter, melted and cooled
  • 50g flour
  • For the FIlling

  • 300g dark chocolate couverture
  • 200g whipped cream
  • 20g Kerrygold Original Irish Butter
  • Additional

  • Almond sticks
  • Small marshmallows
  • Food colouring pencil or melted couverture


For the Cream Filling:

1. To do this, finely chop the couverture and place it in a bowl with the butter. Bring the cream to the boil briefly in a saucepan, remove immediately from the plate and pour over the couverture. Let stand for about 2 minutes and then stir until a homogeneous mass is formed.

2. Cover the cream and allow it to set at room temperature.

For the Cookie Batter:

3. In the meantime, put the eggs together with the sugar and vanilla extract in a bowl and use the food processor or hand mixer to beat until creamy in a few minutes.

4. Add the oak flakes, desiccated coconut and melted butter and stir in.

5. Now work in the flour. Cover the dough and allow it to stand for about 10 minutes.

6. Preheat the oven to 180°C top/bottom heat and place a baking sheet lined with baking paper ready.

7. Cut the dough evenly with an ice cream scoop and place on a baking sheet. Press it flat with moistened fingers and then bake on the middle rack for about 12-16 minutes.

8. Take out of the oven and place on a wire rack. Let it cool down completely.

9. Use a hand mixer to beat the cream until creamy for 2-3 minutes and then pour it into a piping bag with a star nozzle. Put 1 tablespoon of cream in a small brown and set aside.

10. Sprinkle one cookie at a time with cream and put a second cookie on top of the lid. Lightly press the almond tricks into the chocolate cream as teeth.

11. Paint a pupil on the marshmallows with either a food colouring pencil or melted couverture. Use the cream you set aside to fix it onto the top of the cookie.

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