Nuttelex is proudly 100% Australian made and owned.

Menu

Flower Cookie Basket with Strawberry Cream Cheese

October 14, 2021

Thanks to @berlindaezekiel who created this recipe.

Ingredients

Flower Cookie Basket

100 g plant based Nuttelex

60 g castor sugar

200 g all purpose flour (sifted)

1/2 tsp vanilla essence

Strawberry cream cheese filling

200 g Yotsuba Hokkaido cream cheese (soften) or dairy free alternative

40-50 g icing sugar

100 g strawberries (chopped roughly)

Garnish

60 g small strawberries (sliced sideways)

handful of mint leaves

Directions

1For the cookie basket, cream plant based Nuttelex and sugar with an electric mixer till pale and fluffy.

2Add in the sifted flour mixture and mix till just combined to form a dough. Wrap the dough in cling wrap and chill in freezer for 30mins until firm.

3Dust some flour onto board. Roll out the dough to about 4 inch thick. Use flower cookie cutter to cut out dough. Gently place in cupcake baking tray, using a bottle cap to press down the centre of the flower to form a cup shape.

4Bake in preheated oven at 180°C for 8 - 12 mins or till firm. Remove cookies from oven and cool on rack till cookies harden.

5For the strawberry filling, combine cream cheese and icing sugar with electric mixer till smooth. Add strawberries till well combined.

6Transfer filling to piping bag and chill in fridge for at least 2 hrs.

7To assemble, pipe filling into cookie basket. Garnish top of filling strawberries and mint leaves.

00:00