About
A buttery and light textured biscuit sandwich with a jam and cream filling, it’s a classic for a reason!
Pre heat your oven to 180C/160C fan/gas 4 and line 2 baking trays with baking paper.
Add your butter and sugar to a large bowl and whisk until fully combined and pale in colour.
Combine your flour, baking powder and cornflour together in a separate bowl and fold into your buttercream mix slowly making sure it’s all combined. Your biscuit mix will have a tacky and sticky texture.
Add your biscuit mix to a piping bag and pipe 2 inch circles on the mic (a star nozzle will give you that classic finish here).
Pop you trays in the oven for 12mins (keep an eye they should be a lightly golden finish). Leave to cool on a rack.
Add your softened butter, sugar and vanilla to a bowl and beat until pale and the beaters leave a trail, pop in the fridge before adding to your piping bag.
Lay all of your biscuits out flat side up and split into 2 batches. Pipe your cream onto 1 batch (flat side) then add a teaspoon of jam on top. Finish by adding your second batch of biscuits on top of each biscuit to create a sandwich, add a dust of icing sugar and enjoy.
Ingredients – 5 items
1
Fairtrade Tate & Lyle Icing Sugar
Plain flour
Salted butter
Corn flour
Baking powder
For the filling
Butter
Softened
Fairtrade Tate & Lyle Icing Sugar
Vanilla extract
Strawberry jam
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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.
#TateAndLyleSugars #CaramelSyrup #ClocksGoBack #CoffeeTime
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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.
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- 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?
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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.
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Our syrup range are available on Amazon and at sugarandsyrup.com
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