Prep
25 minsBake
50-60 minsServes
12Difficulty
Medium About
One that’s easy to share and gives maximum impact with strawberry-sliced tops for a show-stopping finish without the extra time to decorate. Sweet condensed milk and coconut combine together to give you a new twist on a familiar macaroon flavour.
Step 1
Pre-heat your oven to 180C/160C fan/gas 6.
Grease a medium-sized baking sheet with butter and line it with baking paper.
Slice your strawberries lengthways to create half-centimeter thick slices for the top of your cake and set aside.
Step 2
Slice your strawberries lengthways to create half-centimetre thick slices for the top of your cake and set aside.
to a food processor. Blitz for a few seconds until the mixture resembles a crumble mix.
Gradually add your iced water as needed to the mix to combine together into a ball. This is best done in a mixing bowl we find.
Take your prepared baking sheet and evenly distribute the mixture pressing firmly so it’s even all over the tin, not forgetting to prick the base evenly with a fork all over.
Pop your tray in the oven and bake for 20 mins or until a light golden brown, set aside to cool once it’s done.
Step 3
Whilst your base is baking add the self-raising flour and desiccated coconut to a bowl with the condensed milk and egg, stirring thoroughly until combined.
Once your base is cooled spoon the mixture on top, spreadly evenly into the corner, give it a little tap to even out, and then decorate with your strawberry slices before popping back in the oven for 30-40 minutes.
Keep an eye on the coconut top as it catches quickly in the oven, you want a nice golden brown finish.
Pop onto a wire rack and allow to cool.
Step 4
To decorate drizzle the top of your sheet cake with your Tate & Lyle Icing Sugar mix in a zig-zag pattern and scatter some coconut chips/ desiccated coconut on top.
Cut into even slices (this recipe makes a generous 12 portions) and enjoy.
Ingredients – 9 items
1
Icing sugar
Plain flour
Unsalted butter
Water
ice cold
Coconut
desiccated
Self raising flour
Condensed milk
Eggs
Strawberries
To decorate
Tate & Lyle Icing Sugar
mixed until it forms a loose paste with cold water
Coconut flakes
desiccated
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Sorry, we couldn`t wait...
Mille-Feuille might be the prettiest dessert going, but just like a sunset, their beauty is gone before you know it!
(Especially if we`re around... absolutely delicious.)
Link in bio for the recipe.
Up close and personal with a custard slice...
We could just fancy being tucked in under that crispy puff pastry sheet!
When`s the last time you had one of these?
Recipe coming next week...
We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
A picture-perfect cake tower, this delicate and airy sponge is bursting with summer`s juiciest berries and scattered with crystallized rose petals...
In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
Wow @georgiahearn__ knows what people like... chocolate and pudding!
Made with @tateandlylesugars and @lylesgoldensyrup, this looks like a little bowl of happiness to us.
We know you`re already sweet enough, but a bit of Tate & Lyle Sweetener wouldn`t go amiss on #NationalTeaDay!
300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
It might sound odd... but anyone who`s had this slightly sour dairy knows it doesn`t taste like butter!
Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
You don`t have to be a baking extraordinaire to whip up these sweet, soft Biscoff Swirls, in fact, so long as you can turn an oven, they`re basically a doddle.
Though you don`t have to tell your friends and family that... recipe in bio!
🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
Blondies have more fun they say! And we can tell @danamatenko had fun making these...
An easy recipe, and a great way to use up all of those Mini Eggs (who are we kidding, we`ll just have to buy some more!)
Our Products
View all products
