Ingredients
For the Cookie Cake
Stork Spread/ Softened Unsalted Butter (90g)
Soft Light Brown Sugar (75g)
Golden Syrup (2 tablespoons)
Self Raising Flour (175g)
Cornflour (3 teaspoons)
Milkybar White Chocolate Bar / Buttons (100g)
Milk (1 tablespoon)
For Decoration
Unsalted Butter (125g)
Icing Sugar (250g)
Milkybar White Chocolate – Melted (150g)
Boiling Water (1-3 tablespoons)
Pink Food Colouring – I used ProGel
100s and 1000s / Rainbow Sprinkles!
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