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'Ever So Sweet' blogger Kirsty's pink and blue watercolour cookies

Epilepsy Action Tea Break - Friday 21 October

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Kirsty's pink and blue cookies

These are a twist on a classic American biscuit called black and white cookies.  Typically, as the name suggests, they are topped with white and dark chocolate but to add a twist on the flavours and made them Epilepsy Action themed, these use strawberry and blueberry in the icing to give a two toned appearance.  The cookie itself is soft, light and fragranced with a cake-like texture.  The berry glazes lend a zingy, bright flavour which, when spread over the cookies, blend together and give a pretty watercolour effect.

Makes 10


For the cookies:

  • 180 g self raising flour
  • ½ tsp salt
  • 75g butter, at room temperature
  • 50g light brown sugar
  • 1 egg
  • 80ml buttermilk

For the glaze:

  • 30g strawberries
  • 30g blueberries
  • 150g icing sugar
  • 2 tsp golden syrup
  • 2 tsp orange juice

Preheat the oven to 180 degrees C or 160 degrees C fan.  Line two baking trays with greaseproof paper and set aside.

In a bowl, whisk together the flour and salt then set aside. 

Place the sugar and orange zest in to a large bowl, or the bowl of a stand mixer.  Using the back of a large spoon work the zest into the sugar, releasing the oils and lightly colouring the sugar.  Add the butter and beat together with the sugar for about five minutes, until it becomes pale and fluffy.  Add the egg and beat for a further minute.

With the mixer on low add half of the flour, followed by the buttermilk and finally the remaining flour and mix until just incorporated.

Using a tablespoon or a small ice cream scoop, portion out ten even cookies, five per tray.  Bake for 15 minutes, until golden in colour, firm at the edges and springy on top.  Allow to cool on the tray for 5 minutes before moving to a wire rack to cool completely.

To make the glaze blitz the strawberries in a small food processor, with a hand blender or mash well with a fork.  Mix the puree with half of the sugar, syrup and orange juice and stir until smooth.  Do the same with the blueberries and remaining ingredients.  Once the cookies have cooled spread each of the glazes over half of the underside of each cookie.


Visit Kirsty's blog for more great recipes

Why has this recipe been donated to Epilepsy Action?

A cup of coffee and a piece of cake can make a real difference for people with epilepsy.

Epilepsy Action’s network of coffee and chat groups can provide a life line to people who might be feeling isolated because of the condition. Coffee and chat groups give people affected by epilepsy an opportunity to come together and share their experiences.

Text ACT NOW to 70700 to donate £5, the cost of a cup of coffee and piece of cake, to Epilepsy Action. Together we can make sure no-one has to face epilepsy alone. Terms and conditions.

Want to hold your own Tea Break?

Each year in October, Epilepsy Action holds a fundraising event called Tea Break, asking people to pop the kettle on, make a brew, bake a cake and have a cuppa with us! The money raised goes towards helping everyone affected by epilepsy in the UK! 

Holding a Tea Break really is a piece of cake! Whether it’s a cup of tea and a cake in your kitchen or a tea party at your workplace, you can hold your Tea Break anywhere and invite anybody along to share the fun. In the past, we have had Tea Breaks registered all over the UK; from Cornwall to Scotland, in schools, homes and workplaces.  

If reading this recipe has inspired you to hold a Tea  Break for Epilepsy Action, why not register for your free fundraising pack now and bake a difference?

Request a pack

Event Date: 
Thursday 28 August 2014 - 14:03

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