Keep the kids (and yourself) happy this half term with Tate & Lyle’s super easy and fun-to-make recipes.

During the school holidays it can be hard to keep the little ones entertained, but these recipes will be sure to keep them occupied and their tummies (and hearts) full.

Try these irresistible Caramelised Biscuit Cookies for an ultimate crowd pleaser no matter your age, or to squeeze in some extra veggies why not try these Carrot Cake Cupcakes!



Unsalted butter 225 g

Granulated Sugar 150 g

Tate & Lyle Fairtrade Light Brown Sugar 220 g

Large eggs 2

Vanilla extract 1/2 tbsp

Plain flour Scoop and level method 350 g

Cornstarch 1 tbsp

Baking soda 1 tsp

Baking powder 1 tsp

Salt 1/2 tsp

Biscoff biscuits Crumbled 32

White chocolate chips 340 g

Biscoff spread 250 g


Step 1
Preheat the oven to 375 degrees Fahrenheit. Line two cookie sheets, with parchment paper, or a silicone liner.
Step 2
Cut your butter into slices. Add the sliced butter into a large mixing bowl (a stand mixer with a paddle attachment works great if you have it), and start to beat the butter, for about 1 minute.
Step 3
Add the granulated sugar, and brown sugar, and beat for 2 minutes, until the batter is smooth and creamy.
Step 4
Add in the eggs and vanilla extract, and stir until just combined.
Step 5
Dump in the flour (I recommend doing the scoop and level method for measuring it out or you may end up with too much), cornstarch, baking soda, baking powder, and salt. Stir it together till you have a nice soft dough, scrape the bottom of the bowl as needed.
Step 6
Divide your Biscoff cookies in half. Blend half of the cookies into a fine crumb using a blender or food processor. Chop the other half of the cookies up into small pieces (I like to reserve the pieces of 1 to 2 of the cookies, for topping the cookie dough balls – for best appearances).
Step 7
Add the Biscoff cookie crumbs, pieces, and white chocolate chips (I also like to reserve 1/4 cup of the white chocolate chips for topping the cookies as well). Stir them into the dough till mixed evenly.
Step 8
Measure out the dough to be 3.5 oz (about 6 TBS) and separate that dough into 2 sections.
Step 9
Press the bottom of a Tablespoon into one half of the dough to make an indent. Then fill the indent with about 2 tsp (a little less than a Tablespoon) of cookie butter.
Step 10
Use the other half of the dough to cover the cookie butter, and pinch the dough together to seal. Roll it into a ball, and place it onto the prepared cookie sheet.
Step 11
Top the cookie dough ball with a few white chocolate chips and Biscoff cookie pieces.
Step 12
Repeat and place 6 large cookie balls onto the cookie sheet.
Step 13
Bake in the preheated oven for about 8-10 minutes, until the tops of the cookies, are set and golden. I usually pull mine out at 8 minutes.
Step 14
Remove from the oven and let the cookies cool on the pan for about 10 minutes.
Step 15
Then transfer the cookies to a cooling rack to cool completely, or enjoy them warm.






Oil neutral flavour such as vegetable 90 ml

Buttermilk 80 ml

Tate & Lyle Caster Sugar 50 g

Tate & Lyle Fairtrade Light Brown Sugar 75 g

Vanilla 4.93 ml

Large eggs 1

Carrots grated 210 g

Plain flour 190 g

Baking powder 4.93 ml

Bicarbonate soda 1/2 tsp

Salt 1/4 tsp

Cinnamon 2 tsp

Nutmeg 1/2 tsp

Cloves 1/4 tsp

Ground cardamom or 1/2 tsp if grinding fresh 1 tsp

Walnuts broken into chunks 70 g

For the cream cheese icing and decoration

Unsalted butter room temp 150 g

Icing sugar 150 g

Full fat cream cheese 325 g

Vanilla 1 tsp

Walnuts chopped 40 g


Step 1
Preheat the oven to 170C/340F. Line a 12 hole muffin tin with large cupcake/muffin liners.
Step 2
Mix oil, buttermilk, sugars, vanilla and egg in a large jug. Add in the carrots and stir to combine. Set aside.
Step 3
In a separate large bowl, mix together the flour, baking powder, bicarb, salt and spices. Add in the dry ingredients and fold to combine. Tip in the broken walnuts and fold in.
Step 4
Spoon or scoop the cake mixture evenly between the cases. Bake for 20-25 minutes until springy to touch and a toothpick inserted into a cupcake comes out clean. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.