• In a bowl, combine the dry ingredients: all-purpose flour (140 gms), baking powder (1/2 tsp), baking soda (1/2 tsp), and salt (1/4th tsp) with a whisk.
• In a stand mixer or a bowl with electric mixer, add the softened butter* (113 gms) and sugar (150 gms), and cream together on high speed for 2 minutes, until the sugar is well incorporated into the butter. The mixture should be pale and creamy.
• Add the shredded kataifi dough (50 gms) into the butter mix and beat in high speed for 1 minute, until it’s well combined.
• Next, add the room temperature egg* (1), and vanilla essence (1 tsp) into the butter mixture and beat on medium-high speed until it’s all well combined and there is no liquid remaining in the batter.
• With the mixture on low, add the prepared dry ingredients into the batter and keep mixing until everything is well incorporated and there are no streaks of flour remaining. You will end up with a creamy, thick cookie dough at the end.
• Wrap the dough in cling film and refrigerate for 8-10 hours.*

Filling

• For the filling, scoop 8 spoons of thick cream and freeze for 2 hours or until they are completely set.

Sugar Syrup

• Combine sugar (50 gms), and water (50 gms) in a saucepan.
• Bring it to boil on high heat, then let it simmer on low heat for 5-10 minutes, until thickened.

Assembly

• Remove the dough from the refrigerator and bring it to room temperature, then scoop 8 balls of dough on a parchment paper. You can use an ice cream scoop to make even scoops, or just make cookie dough rounds using your hands.
• To fill the cookie dough with the frozen cream, flatten the cookie dough ball, add a frozen cream scoop in the center, and properly seal it by folding the cookie dough and covering the cream from all sides. Watch the video below to help you with the process!
• Repeat this until all the cookie dough balls are filled.
• Make ahead: If you are prepping the cookie dough for future use, freeze the filled cookie dough balls in a zip lock bag for up to a month. Bring them to room temperature before baking and follow the below baking instructions.

Baking

• Preheat the oven to 180 degree Celsius.
• Line a baking tray with parchment and place 2 cookie dough balls on it. Make sure to leave enough space for each to spread out properly.
• Combine some extra kataifi dough with melted better until it’s properly covered with the butter and spread it on the side of your baking tray. This will be used to top the warm cookies after they have been baked.
• Bake the cookies for 12 minutes, until they have spread and have browned from the bottom and sides, but the center is still soft.
• Take out the cookies and immediately top them with the baked kataifi dough. You have to do this while the cookies are still hot so that the kataifi dough sticks to the cookie as it cools.
• Optional: Use a round cookie cutter or mug to shape the cookies while they are still warm to give them a nice and round shape.
• The cookie is best served fresh out of the oven, but you can also warm it in the microwave or oven before serving. However, the kataifi dough will lose it’s crunchiness over time.
• Drizzle some sugar syrup on the cookies just before serving and you’re ready to go!