For those of you who bake regularly, how often does it all go horribly wrong? In my case: plenty! And let’s face it, there is nothing more soul destroying than putting that cake in the oven with all the hopes in the world, only for it to catastrophically fail.

Like a white chocolate bundt cake I attempted recently. Still not sure what happened. An inserted skewer came out clean, it was spongy on top when I pressed it, but not one minute out of the oven, it had collapsed in a woeful heap. The good news is that it tasted awesome! Bad news was that I’d made a beautiful fresh raspberry, cream cheese and white chocolate frosting to go with it.

Resisting powerful urges just to scoff it straight from the bowl, I popped it in the fridge for a day or two to consider how I could use it. The result was these humongous, almost disgustingly large vanilla cookies filled with my lovely “frosting”.



•110g (1/2 cup) sugar

•85g (3/8 cup) butter

•1 egg

•2 tablespoons maple syrup

•210g (1.5 cups + 1 tablespoon) flour

•1 teaspoon baking soda

•1 teaspoon vanilla sugar


•75g white chocolate

•200g cream cheese

•Handful of fresh raspberries

•50g-100g icing sugar

•4-5 mini meringues (crushed)


~ Pre-heat the oven to 350°C and line a large baking tray with grease-proof paper.

~ Cream the butter and sugar together until nice and fluffy. Add in the beaten egg and maple syrup, and stir to combine.

~ Sift the flour, baking soda and vanilla together and then incorporate into the wet ingredients until a dough forms.

~ Roll the dough into 12 (or 18) balls of similar size and place on a baking tray (you might need two). Flatten them slightly, making sure you allow space between them.

~ Bake the cookies for 8-10 minutes, just until the edges are starting to brown. Remove from the oven and let them sit on the baking tray for five minutes or so, then transfer to a wire rack to cool completely.

~ For the filling: Melt the white chocolate and allow to cool, then beat it into the cream cheese. Crush the raspberries and add them to the mixture. Sift the icing sugar and add just enough to form a thick, spreadable consistency, then throw in the crushed meringues.

~ Take two cookies of a similar shape/size and spread some of the filling over the flat side of one. Place the other cookie on top. Repeat with the others. If you had some spare raspberries, you could also pop these in between the cookies, but they aren’t necessary! Sprinkle with icing sugar and serve. Enjoy!

Recipe originally appeared on The Culinary Jumble