Festive Toffee Pops

This recipe is pure nostalgia and makes the perfect homemade Christmas gift!

36 pieces

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Festive Toffee Pops

For the Biscuit Dough:

100 g Unsalted butter (Softened)
100 g Icing Sugar (Sieved)
1 Egg Yolk (Large)
1 tsp Dr. Oetker Madagascan Vanilla Extract
175 g Plain Flour (Sieved + 1 tbsp. for rolling out the dough)
25 g Cornflour (Sieved)

Toffee Filling:

100 g Granulated Sugar
15 ml Dr. Oetker Liquid Glucose (1 Tbsp.)
1 tbsp Cold Water
50 ml Double Cream
75 g Unsalted butter (cubed and chilled)

Festive Decoration:

150 g Dr. Oetker 35% Milk Chocolate
Dr. Oetker Giant Chocolate Stars
Dr. Oetker Silver Shimmer Spray
1 Dr. Oetker Christmas Party Sprinkles

preparation

Preparation

1

Begin by making the biscuit dough. In a bowl put the butter, icing sugar, egg yolk, vanilla extract, flour and corn flour, then mix until it resembles breadcrumbs. Use your hand to squeeze the mixture together to form a dough ball. Lightly flour two sheets of baking parchment paper and put the dough in between. Roll out to a thickness of 5mm. Use a 2 inch ring cutter and cut out 18 circles. Gather up any scraps and re-roll to get a total of 36 biscuits. 

2

Line two baking trays with baking parchment paper. Place 18 biscuits onto each tray leaving space in between as they will spread out during cooking. Put the 2 inch ring cutter over the biscuit then press a small lid into the middle of the biscuit to make an indentation. Repeat this step to all the biscuits. Leave to rest in the fridge for 30 minutes. 

3

Preheat the oven to 170C / Fan 150C / Gas Mark 3 then bake the biscuits for 15 minutes until lightly golden brown in colour. Allow to cool on the tray. 

4

To make the toffee filling, put the granulated sugar, liquid glucose and water into a heavy based saucepan and mix. Cook on a low heat, allowing the sugar to dissolve then increase to medium heat, cook until the sugar begins to turn to a golden caramel colour. Quickly add in the cream. Remove from the heat and whisk in the chilled unsalted butter. CAUTION: Handle with care as the sugar gets extremely hot. It is not recommended that children help with making the toffee filling. 

5

Put a teaspoon of the toffee filling in the middle of each biscuit. Allow to cool then place in the fridge to set. 

6

Melt the Milk Chocolate by following the instructions on the back of the packet. Spread a teaspoon of chocolate over the toffee filling on each biscuit. 

7

Decorate the toffee pops with Dr. Oetker Giant Chocolate Stars, Dr. Oetker Silver Shimmer Spray and Dr. Oetker Christmas Party Sprinkles to give a festive finish. Allow the chocolate to set in the fridge. Then place in an air-tight container to keep fresh until needed. 

8

These toffee pop biscuits make a delicious homemade gift, simply fill a jar for the perfect edible present. 

Nutritional Information for the recipe Festive Toffee Pops

Per Serving Per 100 g / ml
Energy 477 kJ
114 kcal
2077 kJ
496 kcal
Fat 6.61 g 28.73 g
Carbohydrate 12.59 g 54.76 g
Protein 0.93 g 4.05 g
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