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A selection of fairy wand biscuits

Fairy wand biscuits

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling and setting
  • Easy
  • Makes 12-15

Bake these gorgeous fairy wand biscuits with kids. Finished with icing and sprinkles, they will make great party food for little ones to enjoy

  • Freezable (unbaked dough)
  • Vegetarian
Nutrition: Per serving (15)


  • 175g softened butter, plus extra for the tin
  • 100g golden caster sugar
  • 250g plain flour, plus extra for dusting
  • 1 egg yolk (freeze the white for another recipe)
  • ½ tsp vanilla extract
  • 250g icing sugar
  • sprinkles of your choice, to decorate

You’ll also need

  • star-shaped biscuit cutter
  • 12-15 cake pop or lolly sticks
  • coloured ribbons (optional)


  • STEP 1

    Tip the butter, caster sugar and flour into a food processor with a pinch of salt. Blitz until the mixture looks sandy. Add the egg yolk, vanilla extract and 1 tbsp cold water, and blitz again until the dough clumps together. Tip onto a surface and knead briefly until all the flour is incorporated. Shape into a disc, wrap and chill for 30 mins, or up to two days. Will keep frozen for two months. If chilled for longer than 1 hr, leave at room temperature for 10 mins before rolling out.

  • STEP 2

    Line two baking trays with baking parchment. Heat the oven to 180C/160C fan/gas 4. Roll the dough out on a lightly floured surface until it’s a little thicker than a £1 coin. Stamp out stars using the cutter, then carefully lift onto the baking trays and gently push a lolly stick into the base of each. Bake for 12-15 mins until golden at the edges (you may need to do this in batches). Cool on the trays for 5 mins, then transfer to a wire rack to cool fully.

  • STEP 3

    Combine the icing sugar with 2-3 tsp water to make a thick icing. Spread this over the biscuits, then scatter with sprinkles. Leave to set for 1 hr, then tie ribbons around the wands, if you like. Best eaten within 24 hrs, but will keep in an airtight container for three days.

Recipe from Good Food magazine, July 2022

Goes well with


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