A decadent chewy, colourful cookie cake that's perfect for any occasion.
Perfect for any birthday party, this cookie pie has bright layers of rainbow chocolate inside our original chewy cookie recipe, topped with M&Ms and sprinkles.
Serves: 8 or 12
INGREDIENTS
Cookie dough
- 190g (1 stick plus 4 tbsp) unsalted butter
- 150g (¾ cup packed) light soft brown sugar
- 150g (⅔, cup) caster sugar
- 1 egg plus 1 egg yolk
- 300g (2½ cups) plain flour
- 1 tsp baking powder
- 40g (2 tbsp) golden syrup
- 60g (2¼oz) bake-stable sprinkles, plus extra for topping
- 60g (2¼oz) M&Ms, plus extra for topping
- 150g (5½oz) white chocolate chips
Filling
- 1kg (2Ib 4oz) white chocolate spread (or 1kg/2Ib 4oz white chocolate mixed with 80ml/5½ tbsp vegetable oil)
- Pink, orange, yellow, green, blue, indigo and violet oil-based food colourings
Decoration (optional)
- 100g (6½ tbsp) unsalted butter
- 180g (1⅓, cups) icing sugar
- 3-5 drops of vanilla extract
Special Equipment
- Mixer or hand-held electric whisk
- 20cm (Bin) round cake tin, lined
- Piping bag and open star nozzle
METHOD
- To make the cookie dough, put the butter and both sugars into a mixer and, using the paddle attachment, cream together on a high speed (or use a hand-held electric whisk). Add the egg and yolk and mix.
- Sift in the flour and baking powder, then add the remaining cookie dough ingredients. Combine slowly until a dough forms and the sprinkles, M&Ms and chocolate chips are evenly distributed.
- Press a thick layer of dough evenly into the bottom of the lined tin. Press more mixture around the sides of the tin and leave a gap about 2.5cm (lin) from the top. Cover and set aside the remaining cookie dough.
- Melt the white chocolate spread (or white chocolate mixed with oil) in a bowl in the microwave and divide between seven bowls. Use the oil-based food colourings to colour each bowl a colour of the rainbow. Carefully pour the last rainbow colour (violet) into the cookie base and set in the freezer until tacky (about 10 minutes). Repeat with each colour, finishing with pink. Return to the freezer.
- Preheat the oven to 195°C (175°C fan/385° F/Gas 5½).
- After at least 30 minutes in the freezer, remove the tin and use the remaining cookie dough to make a lid, place it on top and seal the edges. Push some extra M&Ms into the top along with a handful of sprinkles. Bake for 30 minutes. Leave to cool completely in the tin, then chill in the fridge overnight.
- Slice the pie evenly into 8 or 12 pieces. If decorating with buttercream, whip the butter on a high speed until whitened. Sift in the icing sugar, add the vanilla extract and mix until combined. Load a piping bag with an open star nozzle and pipe whips on top of each slice. Finish with more sprinkles and M&Ms.
There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.
This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.
Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).
Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.
Make this stunning cake and wow your guests at your next summer gathering; the cake is moist from the olive oil and stacked high with your choice of either whipped cream or buttercream, and fresh peaches.
The perfect quick summer meal, this simple pasta dish uses only a few simple ingredients but is packed with bright, herby flavours.
Full of depth and umami flavours, this crispy chicken is paired with a light herb sauce and a punchy garlic sauce to make an unbelievably tasty meal.
This colourful Brazilian recipe from Ixta Belfrage combines juicy prawns with plantain in a rich and deeply flavourful prawn oil. If you're looking for the perfect starter for hosting, look no further.
This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.
This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.
