Dubai Chocolate Stuffed Cookie Pie

Ingredients

• 200g unsalted butter, softened
• 250g light brown sugar
• 1 large egg, room temp
• 1 tsp vanilla extract
• 320g plain flour
• 1/2 tsp bicarbonate of soda
• 200g chocolate chips + some for the top
• 300g-350g Pistachio crème spread (I used 400g)
• 130g Kataifi dough (toasted in 10g of salted or unsalted butter)

Steps

1. For the filling: Melt 10g of butter in a large pan, then toast the katafi until golden and crisp and transfer into a bowl. Mix with the pistachio creme until fully coated and set aside.
2. For the cookie dough: Beat softened butter with light brown sugar until light & fluffy. Beat in the egg & vanilla with a spatula (I find it turns less cakey when I beat this by hand)
3. Fold in the flour, bicarbonate of soda and salt until just combined, then fold in the chocolate chips.
4. To assemble: Set aside 1/3 of the dough for the lid. Press the dough into a lined 8” springform tin and spread it out evenly, making a lip around the edge. Add the pistachio filling & level it out, then place the remaining cookie dough on top and seal the edges making sugar there’s no gaps. Sprinkle more chocolate chips on top.
5. Bake at 180C/(160C fan) for 25-30 mins then allow to cool fully before slicing it.
6. Enjoy!