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Let Them See Cake’s Birthday Cake Cookie Sandwich

Prep

30 mins

Bake

12 mins

Serves

30

Difficulty

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!

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Light Brown Soft

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Instructions
Ingredients
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To make the dough

Step 1

Cream the softened butter and sugars until light and fluffy, scraping down the bowl a few times.

Step 2

Add in half of the beaten egg (about 41g) and a few drops or 1/4 teaspoon of vanilla extract.

Step 3

In a separate bowl, combine all the dry ingredients: plain flour, bicarbonate of soda, funfetti sprinkles, mini white chocolate chips, and white chocolate chips.

Step 4

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:

Step 1

Divide the dough into 30 equal portions.

Step 2

Roll each portion into a ball.

Step 3

Place the balls on baking sheets.

Step 4

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.

Step 5

After the first bake, gently flatten and shape the cookies using a round cutter, if desired.

Step 6

Bake again for another 5-6 minutes, or until the cookies are fully set but still slightly soft in the center.

Step 7

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

Serving

1

Butter

Butter

Unsalted

123 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

53 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Sugar

87 g
Eggs

Egg

1
Vanilla

Vanilla

Use a few drops for a small batch

Flour

Plain flour

207 g
Baking-soda

Bicarbonate soda

1/2 tsp

Sprinkles

Funfetti

27 g

White chocolate chips

Mini

115 g

White chocolate chips

58 g

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1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
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Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

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Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
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Proof there are other ways of keeping your sweet tooth happy!
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