Name: Easter biscuit lollies
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: Makes 15 biscuits
Cuisine: English
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; food colouring; 1kg pack ready-to-roll icing; icing sugar for dusting; icing writing pens (we used white)

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Easter biscuit lollies

Easter biscuit lollies

Sarah Cook

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Makes 15 biscuits

Easy

Prep: 1 hr

Cook: 20 mins

Plus chilling

A star rating of 5 out of 5.1 ratingRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per biscuit

kcal418
fat8g
saturates5g
carbs82g
sugars66g
fibre1g
protein3g
salt0.4g

low

Method

step 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.
step 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.
step 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.
step 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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