Ingredients
| Butter cream | |
| 1 – 370 ml | Angel All Purpose Creamer, chilled overnight |
| 1/2 cup | Angel Condensada, chilled |
| 1/2 cup | butter, room temperature |
| Crumb Coat and Cookie Base | |
| 1 cup | crushed graham cookies |
| 1/2 cup | cashew nuts, toasted and crushed fine |
| 1 1/4 ack (70 pcs) | whole pieces honey graham biscuits |
Procedure
Buttercream mixture
Combine chilled Angel Condensada and butter in a bowl
With a hand mixer, mix on low setting or with a wire whisk until it becomes smooth and silky
It it becomes runny, place in chiller for 30 minutes
Turn on high and whisk until it turns into a lighter shade of yellow and starts becoming fluffy
Add the chilled Angel All Purpose Creamer in a bowl
mix on low until lumps disappear
Turn it on high until mixture turns even lighter and doubles in size
Place in a chiller for 30 minutes prior to use
Crumb coating mixture:
Toast the cashews on a hot skillet. Place them in your food processor and grind them up until they are the size of your crushed graham crackers. If you dont have a food processon, you can grind them up using a mortar and pestle. Ensure the ending results in an almost fine and powdery texture
Combine the crushed graham crackers and the crushed toasted cashews. Set aside, ensure that this is completely cooled before using
To Assemble
Line your baking sheet with parchment paper. This will help you later in assembly. Ensure that the whipped buttercream frosting is kept at chilled temperature as you work
Carefully cut your graham in square pieces. You will need atleast 70 pieces of square crackers
Line 35 pieces of them on your baking sheet. Spread an even layer (about 1″) of the buttercream on top of the crackers. Sprinkle crumb coat on top and ensure the frosting is all covered with crumb coat. Place this in the freezer to set for 30 minutes
When set, meaning you can touch the cookies without the top deforming, flip the cookies over. Spread the middle with 1/3 of your whipped buttercream mixture. Top each with the remaining 35 pieces of graham you have set aside. Pour and spread the remaining 1/3 of the mixture on top. Run your knife/spatula on the sides of the cookie so they also get even layer of whipped butter cream frosting. Sprinkle the top of the cookies with the crumb coat until they are fully covered. Place the sheet back in the freezer to set for another 30 minutes
When it is set and hardened, carefully dip the sides of the cookies in your crumb coat, ensuring all parts of the cookie is coated. If you notice your cookies have started melting, and you have a hard time holding them, place in freezer to re-set.
Once all cookies are coated, freeze them to set. Serve frozen
Serves 10 to 12
