Easter biscuit lollies

Easter biscuit lollies

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Cooking time

Prep: 1 hr Cook: 20 mins Plus chilling

Skill level

Easy

Servings

Makes 15 biscuits

Make these cookies as gifts for friends, or use them as place names on a celebration dinner table

Nutrition and extra info

Nutrition info

Nutrition per biscuit

kcalories
418
protein
3g
carbs
82g
fat
8g
saturates
5g
fibre
1g
sugar
66g
salt
0.4g

Ingredients

  • 140g butter
  • 100g light soft brown sugar
  • 3 tbsp golden syrup
  • ½ tsp vanilla extract
  • 350g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 1 large egg

For the icing

  • food colouring
  • 1kg pack ready-to-roll icing
  • icing sugar, for dusting
  • icing writing pens (we used white)

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Method

  1. Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Melt the butter, sugar and syrup in a small saucepan. Mix in the vanilla, remove from the heat and leave to cool for 10 mins.
  2. Sieve the flour and bicarb into a bowl. Pour in the butter mixture, add the egg and stir together to form a stiff-ish dough. Pop the dough in the fridge for 10 mins to chill and firm up. Roll out the dough on a floured surface to 5mm thick, then use an egg-shaped cutter to stamp out 15 biscuits – re-roll the dough if necessary. Poke a lollipop stick or coffee stirrer up into the bottom of each biscuit, then bake for 12 mins until golden.
  3. Knead some food colouring into lumps of fondant icing. Roll out on a surface lightly dusted with icing sugar, then use the cutter to cut out matching egg shapes. Use the icing pens to dot a little icing on each biscuit, then stick on an icing shape.
  4. Decorate the biscuits with the icing, or pipe on names if you’re planning to use them as place names for Easter lunch. Let them dry, then gently wrap in cellophane and tie with ribbons, if you’re giving them as gifts.

Recipe from Good Food magazine, April 2013

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Comments

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bakingqueenholliex's picture

Sounds good. Havent tried yet but seems reliable but not sure about the bicarb? Bicarb always seems to ruin my bakes or give them an odd after-taste.

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