Children with love helping to decorate these fun, vibrant Easter chick biscuits, although pushing the warm biscuits onto lolly sticks is probably a job best suited to adult hands!
Chick biscuit pops
Ingredients
18
servings
-
For the biscuits
- 125 g
- 1 tsp
- 125 g
- 1
- 250 g
-
For the buttercream
- 500 g
- 250 g
-
To decorate
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Preparation
Combine the butter, sugar and vanilla essence in a large bowl and beat together until smooth and creamy. Add the flour to form a dough, then wrap in clingfilm and chill for 30 minutes.
After this time, dust a surface with flour and roll out the dough into a thin layer. Cut out circles using a glass or cutter and arrange across a baking tray. Transfer to the fridge to chill for a further 30 minutes.
Preheat the oven to 180°C/160°C fan/gas mark 4.
Bake the biscuits in the oven for 15 minutes, or until golden brown. Remove the tray from the oven and, while still warm, carefully push a wooden lollipop stick or half a plastic straw into the base of each biscuit. Set aside and leave to cool.
Meanwhile, prepare the decorations. Beat together the icing sugar, butter and food colouring to create your desired shade of buttercream. Chop up any sweets to the right side and arrange across a tray.
Spread the buttercream evenly over the biscuits and use the sweets to decorate.
