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Instructions
Step 1: Prepare the Chocolate Mixture
- In a saucepan over medium heat, combine the milk, sugar, cocoa powder, and butter.
- Stir continuously until the butter melts and the mixture is smooth.
- If using, dissolve cornstarch in 2 tablespoons of milk and add it to the mixture to thicken it.
- Remove from heat and stir in the vanilla extract.
Step 2: Assemble the Cookie Cake
- Break the tea biscuits into small pieces (do not crush them completely).
- In a large bowl, mix the biscuits with the warm chocolate sauce, ensuring they are evenly coated.
- If using, fold in the chopped nuts for extra crunch.
Step 3: Shape & Chill
- Line a loaf pan or round cake pan with plastic wrap for easy removal.
- Pour the mixture into the pan and press it down firmly with a spoon or spatula.
- Cover with plastic wrap and refrigerate for at least 2-3 hours (or overnight) until firm.
Step 4: Add the Finishing Touches
- Once set, remove the cake from the pan and place it on a serving plate.
- Drizzle with melted chocolate or dust with powdered sugar for an elegant finish.
- Slice and serve chilled!
Tips & Variations
🔹 Make It Dairy-Free – Use plant-based milk and dairy-free butter.
🔹 Add Extra Flavors – Mix in orange zest, cinnamon, or instant coffee powder for a unique twist.
🔹 Use Different Biscuits – Try graham crackers or digestive biscuits instead of tea biscuits.
🔹 Shape It Your Way – Instead of a loaf, roll it into a log for a Turkish mosaic cake effect.
Final Thoughts
This Very Easy Turkish Cookie Cake is proof that a rich and satisfying dessert doesn’t have to be complicated! With no baking required and a prep time of just 10 minutes, it’s a must-try for anyone who loves chocolatey, creamy, and crunchy treats.
Have you tried this recipe? Let me know your favorite variations! 🍪🍫✨
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