Birthday cake cookie knickerbocker glory

Name: Birthday cake cookie knickerbocker glory
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 150 g fresh or frozen raspberries; 1 tbsp icing sugar; 500 ml Waitrose Raspberry Trifle Ice Cream; 6 Little Moons Mochi Sorbet, Very Berry or Yuzu & Lemon

Who says birthdays must have a cake? This is a picture-perfect way to celebrate with someone who just loves ice cream.

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Vegetarian

Serves6
CourseDessert
Prepare30 mins
Cook10 mins
Total time40 mins

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Ingredients

150g fresh or frozen raspberries
1 tbsp icing sugar
500ml Waitrose Raspberry Trifle Ice Cream
6 Little Moons Mochi Sorbet, Very Berry or Yuzu & Lemon

For the birthday cake cookies

85g self-raising flour
45g butter, diced
45g caster sugar
2 tbsp Cooks’ Ingredients Edible Confetti Strands (sprinkles or 100s & 1000s)
1 British Blacktail Free Range Medium Egg yolk
1 tsp milk

Method

For the cookies, place the flour in a bowl then, using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar, a pinch of salt and 1 tbsp sprinkles. Mix in the egg yolk and milk, using a table knife to bring it together to form a firm dough.
Preheat the oven to 200ºC, gas mark 6 and line a large baking sheet with baking parchment. Roll the mixture into 40-45 small balls (a little smaller than a cherry). It doesn’t matter if they are a little uneven in size. Press into the remaining sprinkles, then place onto the sheet, with a little space between each one to allow for spreading. Bake for 6-7 minutes until golden, then leave to cool.
Meanwhile, tip ½ the raspberries into a small bowl and sprinkle over the icing sugar. Mash well together and set aside for 5 minutes, then pass through a sieve to make a smooth sauce.
When ready to serve, place scoops of ice cream in 6 knickerbocker glory or sundae dishes. Add the cookies, raspberries and a mochi to each one, then drizzle over a little sauce and finally, a few extra sprinkles.