Marks and Spencer is gearing up to celebrate Colin the Caterpillar’s 30th birthday next week. The cake with the famous face has been a staple product at birthdays and special occasions since 1990, but now it’s Colin’s turn to celebrate. To mark the event, M&S has launched new Colin the Caterpillar products and shared some recipe inspiration for fans to get baking at home.
But for those looking for something sweet yet simple, Marks and Spencer has even shared a Colin the Caterpillar treat that doesn’t require baking.
The cookie dough recipe uses the brand’s chocolate brownie mini bites, as well as a double helping of milk and white chocolate, with sprinkles and of course the Mini Colin Faces – and it looks amazing.
Marks and Spencer said: “This deliciously moreish cookie dough is easy to prepare and perfect for parties, picnics and indulgent late-night snacks.”
Here’s the full recipe so you can celebrate Colin’s (or anyone else’s) birthday in style.
Colin cookie dough recipe
Ingredients
65g plain flour
55g butter
50g caster sugar
20g golden syrup
15g cocoa powder
1 tbsp milk
40g white chocolate chunks
40g milk chocolate chunks
40g chocolate brownie mini bites, cut into sixths
M&S jazzie sprinkles
Mini Colin faces
Method
Put the flour in a microwaveable bowl and heat on high for 60 seconds, stirring every 15 seconds to avoid burning, until an internal temperature of 75°C/167°F is achieved. Allow to cool. (This step is important as there’s a risk of using raw flour, heating kills any potential bacteria.)
In a large bowl, cream together the butter, caster sugar and golden syrup until light and fluffy.
Sift in the cocoa powder and cooled flour, then whisk until combined.
Add the milk and continue to whisk until smooth.The mixture should now resemble cookie dough.
Stir in milk and white chocolate chunks and ¼ of a jar of jazzie sprinkles.
Gently fold in the brownie pieces, being careful not to overmix as they’ll break down.
Scoop the dough into a bowl and decorate with mini Colin faces before serving.
Chill in the fridge if you prefer a firmer cookie dough.
The recipe was originally posted on Marks and Spencer’s website