Airline Cookie Snack Cake

  

I recently subscribed to Discovery + and am enjoying all of the cooking shows that are available. Most of them are new to me.  Having been in the UK for 21 years, many were shows that I just did not have a chance to see! 

One that I am really enjoying is Girl Meets Farm, with  Molly Yeh.  She is such a cutie pie and I love her enthusiasm combined with her recipes. Another one I really enjoy is The Lost Kitchen. 

 

 

The other day when I was watching she made the cutest cake for Christmas.  Airline Cookie Sheet Cake. It was so sweet. Decorated with Marzipan houses, and gummy reindeer, candy button garland, rosemary Christmas Trees, etc.

I know  . . .  its not Christmas, but this recipe was calling my name.   Not so much for the decorations, but for the airline cookies. 

 

For those of you who may not be familiar with them, Airline cookies are Lotus Biscoff cookies.  I think it is Delta Airlines that serves them in-flight.  My boss from the Manor always used to bring home packages of them on their trips back and forth to America.

Actually they are very European.  This is the cookie that, more often than not, will be served along side of your coffee when you pop into a Coffee Bistro in Europe.

Unlike North America, they may not give you a second cup or top up for free, but you always get a cookie!

 

Tres addictive.  Those cookies are readily available in most grocery shops these days as well.  Plus you can buy the cookie butter, which is even more addictive! 

 

Rich and creamy . . .  its been my experience that anything you can eat with a spoon is dangerous.  And this cookie butter is dangerous.  But it's also a really great ingredient to have in the kitchen.

It make a great filling for things and is good spread on plain cookies, toast, etc.

And today it is being used to create a delicious cake! An Airline Cookie  Snack cake!  Every mouthful is pure delight!

 I adapted the recipe to make a much smaller cake because to be honest, I just don't need  full size sheet cake. As it is I gave half of this to my sister to take home, but it was a taste I just could not miss out on!

 

WHAT YOU NEED TO MAKE AIRLINE COOKIE SNACK CAKE

Other than the cookie butter, you may well have everything you need in the house right now to make this delicious cake!

For the cake:

• 1 cup + 2 TBS (155g) plain all purpose flour
• 3/4 cup (150g) granulated sugar
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 cup (120ml) buttermilk
• 1/2 cup (90g) speculoos spread (cookie butter)
• 1/4 cup (60ml) canola oil
• 2 tsp vanilla extract
• 3 fluid ounces water
• 1 large free range egg 

 

For the frosting:

• 1/4 cup (60g) butter at room temperature
• 1/4 cup (45g) speculoos butter (cookie butter)
• 1 tsp vanilla
• 1 cup (130g) icing sugar, sifted
• 1/2 to 1 TBS whole milk

To decorate: (optional)

• Broken Biscoff/Lotus cookies
• small candy chocolate buttons

 

I actually used President's Choice Speculoos Cookie butter today for this cake. It is pretty much the same thing as the Biscoff Cookie Butter.  It has that same cinnamon caramel flavor to it.

I always use regular salted butter in all my cooking. I just cut back on the salt a bit in the recipes. I always use large free range eggs, and pure vanilla extract.

You don't have to decorate the top with the crushed cookies and chocolate buttons if you don't want to, but I thought they added a nice touch.

 

HOW TO MAKE AIRLINE COOKIE SNACK CAKE

This is a pretty basic cake to make and actually goes together in a manner very similar to making muffins with the wet ingredients being stirred into the dry all at once! 

Preheat the oven to 350*C/180*F/ gas mark 4. Butter an 8 inch square cake tin and line with baking parchment paper leaving an overhang on two sides to lift it out when done.

 

Whisk together the flour, soda, baking powder, salt and sugar in a large bowl.

Beat the cookie butter, oil, vanilla, buttermilk, egg and water together in another bowl. Add all at once to the dry ingredients. Stir together to combine.

Pour the batter into the prepared baking tin.

 

Bake in the preheated oven for 35 to 40 minutes, until risen and a toothpick inserted in the center comes out clean. Leave to cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.

To make the frosting beat all of the ingredients together until the mixture is thick and creamy only adding enough milk to give you the right consistency. Spread on the top of the cake.

Sprinkle with broken cookies and chocolate buttons if using.

As you can see it has a lovely moist and dense consistency.  It also has a really beautiful slightly caramel, lightly spiced flavor. I liked the cookie crumbs on top as well as the chocolate buttons.

They added some colour and additional texture!  But it is completely your choice as to whether you add it or not.

If I can think of anything that goes better with a cup of coffee than a cookie, it is cake every time, and this cake is wowsa coffee accompaniment perfection!

Some other cakes that would work well with a hot drink are:

SPANISH CAKE - I have really saved the best for the last.  This is my all time, absolute favorite cake. So much so that I also recreated it in a small batch version.  This cake is so good that I once baked it about three times in one week! 

It has a lovely moist crumb, flavored with cinnamon and that brown sugar penuche frosting is to die for.   It is the absolute best! 

RASPBERRY YOGURT CAKE -  I love cakes which are made with sour cream and yogurt.  Adding sour cream or yogurt add moisture and makes for a lovely tender crumb.  This  is a beautiful cake, with a lovely moist crumb.  It is light in texture and filled with pockets of sweet tart raspberries. 

QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake.  I don't expect there is a Canadian community cookbook without a version of this in it.  It goes way back. 

 It is a simple and delicious cake!  The dates make it incredibly moist. It is also studded with plenty of toasted walnuts. Topped with a sweet caramel icing and sprinkle of coconut, this is a real treat! 

Airline Cookie Snack Cake

Yield: one 8-inch square cake

Author: Marie Rayner

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

I adapted this cake from a sheet pan sized cake by Molly Yeh. It is a delicious cake and perfectly sized for the smaller family. It is moist and delicious!

Ingredients

For the cake:

• 1 cup + 2 TBS (155g) plain all purpose flour
• 3/4 cup (150g) granulated sugar
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 cup (120ml) buttermilk
• 1/2 cup (90g) speculoos spread (cookie butter)
• 1/4 cup (60ml) canola oil
• 2 tsp vanilla extract
• 3 fluid ounces water
• 1 large free range egg

For the frosting:

• 1/4 cup (60g) butter at room temperature
• 1/4 cup (45g) speculoos butter (cookie butter)
• 1 tsp vanilla
• 1 cup (130g) icing sugar, sifted
• 1/2 to 1 TBS whole milk

To decorate: (optional)

• Broken Biscoff/Lotus cookies
• small candy chocolate buttons

Instructions

1. Preheat the oven to 350*C/180*F/ gas mark 4. Butter an 8 inch square cake tin and line with baking parchment paper leaving an overhang on two sides to lift it out when done.
2. Whisk together the flour, soda, baking powder, salt and sugar in a large bowl.
3. Beat the cookie butter, oil, vanilla, buttermilk, egg and water together in another bowl. Add all at once to the dry ingredients. Stir together to combine.
4. Pour the batter into the prepared baking tin.
5. Bake in the preheated oven for 35 to 40 minutes, until risen and a toothpick inserted in the center comes out clean. Leave to cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.
6. To make the frosting beat all of the ingredients together until the mixture is thick and creamy only adding enough milk to give you the right consistency. Spread on the top of the cake.
7. Sprinkle with broken cookies and chocolate buttons if using.

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