Sticky Stick biscuits
- Preparation and cooking time
- Cook: -
- Serves 16 - 20
- 200g salted butter
- 200g golden caster sugar
- 1 large egg
- 1 tsp vanilla bean paste
- 375g plain flour
- Mikado sticks (about 20)
- 200g milk chocolate
- 50g white ready-to-roll icing
- 25g each of black, red and green ready-to-roll icing
You will also need
- a ruler
- lolly sticks , soaked in water (16-20)
- STEP 1
Heat oven to 180C/160C fan/gas 4 and prepare two lined baking trays. Beat the butter and sugar together until combined then beat in the egg and vanilla. Add all of the flour and mix into a soft dough. If the dough is very soft, chill for 15 mins before shaping. You can freeze the cookie dough for a later date, but defrost thoroughly before baking.
- STEP 2
Roll the dough into log shapes about 1.5cm-2cm in diameter, then cut into pieces 15cm long (using the ruler to measure).
- STEP 3
Insert a soaked lolly stick into each biscuit as well as a piece of Mikado for an arm on each side. Place on the baking trays evenly spread apart.
- STEP 4
Bake for 15-20 min until golden brown, but do check after 15 mins as all ovens vary. Transfer onto a wire rack to cool.
- STEP 5
Break the milk chocolate into pieces and melt in a bowl set over gently simmering water, or in short bursts in the microwave. Once the biscuits are cool, use a pastry brush to gently paint the chocolate all over the back of each stick, going a little around the sides and on the back of the Mikados.
- STEP 6
Once set, flip the sticks over and paint the fronts, then leave for 30 mins to completely set.
- STEP 7
Mould little pieces of the icing to create his leafy coif, goggle eyes and mouth. Stick them on using a little of the leftover melted chocolate.