Birthday cake cookie knickerbocker glory

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.