Prep
30 minsBake
12 minsServes
30Difficulty
Medium About
Let Them See Cake is one of Cardiff's most creative and colourful bakeries, and we're so proud to be the not-so-secret ingredient in some of their signature bakes including this Birthday Cake Cookie Sandwich! They've been kind enough to share their recipe with us so even if you're not in Cardiff you can give this cookie recipe a spin for yourself!
To make the dough
Cream the softened butter and sugars until light and fluffy, scraping down the bowl a few times.
Add in half of the beaten egg (about 41g) and a few drops or 1/4 teaspoon of vanilla extract.
In a separate bowl, combine all the dry ingredients: plain flour, bicarbonate of soda, funfetti sprinkles, mini white chocolate chips, and white chocolate chips.
Slowly add the dry mix to the butter mixture and mix until just combined.
Now, you have the dough ready for your cookies. To make 30 cookies:
Divide the dough into 30 equal portions.
Roll each portion into a ball.
Place the balls on baking sheets.
Bake at 170°C (130°C on the dial for a large oven) for approximately 6-7 minutes, or until the edges are lightly golden. Be sure to keep an eye on them as they bake and adjust the time if needed.
After the first bake, gently flatten and shape the cookies using a round cutter, if desired.
Bake again for another 5-6 minutes, or until the cookies are fully set but still slightly soft in the center.
Remove from the oven and allow them to cool on a wire rack.
TOP TIP
Enjoy your batch of 30 Funfetti cookies! You can also prepare the buttercream for cookie sandwiches using the instructions mentioned in the original recipe.
Ingredients – 10 items
1
Butter
Unsalted
Fairtrade Tate & Lyle Golden Caster Sugar
Tate & Lyle Fairtrade Light Brown Sugar
Egg
Vanilla
Use a few drops for a small batch
Plain flour
Bicarbonate soda
Sprinkles
Funfetti
White chocolate chips
Mini
White chocolate chips
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One extra hour, one extra reason to slow down with a morning coffee on those rainy days ☕️🌧️
Tate & Lyle Caramel Flavour Beverage Syrup added to your coffee, stirs in smooth and golden. A little sweetness to those darker mornings — because sometimes a slower start is just what you need.
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You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
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Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
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Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
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Which flavour will brighten up your morning?
A classic dessert that never disappoints 🍓☁️
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Find the full recipe on our website – link in bio.
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Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
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Our syrup range are available on Amazon and at sugarandsyrup.com
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