Recipes>White chocolate Recipes

Jane’s Patisserie’s Birthday Cake Cookies

by Jane Dunn from Jane’s Patisserie: Celebrate! Bake every day special

Easy

Makes: 8

Total 2hr 20min

Prep 20min

Cook 2hr

Celebrate any special occasion in style with these colourful cookie cakes featuring rainbow sprinkles, a pink buttercream filling and a vanilla-flavoured outer crunchy cookie layer.

Discover more delicious Biscuit recipes

Our best recipes, from shortbread to cookies

From the book

Jane’s Patisserie: Celebrate!

Jane Dunn

Jane’s Patisserie: Celebrate! Bake every day special

The brand-new cookbook from baking sensation Jane’s Patisserie

Celebrate every occasion with a bake, from birthdays to Christmas, Easter to Halloween

Featuring cookies to cheesecakes, traybakes to desserts, and much more

Buy From

Introduction

When you think of a birthday, what springs to mind? I envisage lots of colour, balloons and loads of food. These cookies are meant to represent all of that and I think they work! Two delicious vanilla cookies laced with brightly coloured sprinkles and white chocolate, sandwiched together with a bright buttercream frosting. If you want to make a chocolate cookie dough, you can remove 50g plain flour from the recipe and add 35g cocoa powder instead. Use any colour buttercream you want in the middle – think red or green for Christmas or lilac for Easter… it’s up to you!

Tags

Ingredients

Essential kit

You will need: 3 x baking trays.

Method

In a large bowl, cream the butter, brown sugar and white sugar together until smooth. Add the egg and vanilla extract and beat again. Add the flour, bicarbonate of soda and sea salt, then beat until a dough is formed. Add the chocolate chips and funfetti sprinkles and mix until well distributed.

Portion the dough out into 16 balls – each should weigh about 60g. Lay the balls out onto a flat tray that fits in the freezer and freeze for at least 30 minutes, or chill in the fridge for an hour or so.

Meanwhile, preheat the oven to 180ºC/160ºC fan and line three baking trays with parchment paper. Remove the balls from the freezer or fridge and put them onto the lined baking trays. I do roughly six cookies per tray. Bake in the oven for 10–11 minutes. Leave to cool on the trays while you make the filling.

Filling:

In a large bowl, beat the butter for a few minutes to loosen it. Add the icing sugar and beat again until smooth. Add a few drops of food colouring (I used pink, but you can use any!) and beat well.

Transfer the pink filling to a piping bag with the piping nozzle of your choice filled and pipe over eight of the cookies. Sandwich the cookies together with the remaining eight cookies.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Recipes from Jane’s Patisserie: Celebrate!

View all

Jane’s Patisserie’s Mince Pie Brownies

by Jane Dunn from Jane’s Patisserie: Celebrate!

Jane’s Patisserie’s Chocolate Orange Trifle

by Jane Dunn from Jane’s Patisserie: Celebrate!

More Biscuit Recipes

View all

Lebkuchen Hearts – Lebkuchenherzen

by Anja Dunk from Advent

Spiced Almond Biscuits – Spekulatius

by Anja Dunk from Advent

More Jane Dunn recipes

View all

Jane’s Patisserie’s No-bake Chocolate Orange Tart

by Jane Dunn from Jane’s Patisserie Classic

Jane’s Patisserie’s New York Cheesecake

by Jane Dunn from Jane’s Patisserie Classic

Get our latest recipes, features, book news and ebook deals straight to your inbox every week