Firework Biscuit Pops
Ingredients
Ingredients
For the recipe Firework Biscuit Pops
For the Dough:
| 100 g | Lightly Salted Butter (3 1/2 oz) |
| 100 g | Caster Sugar (3 1/2 oz) |
| 200 g | Plain Flour (7 oz) |
| 15 ml | Whole Milk (1 tbsp) |
| 5 ml | Dr. Oetker Caramel Flavour |
To Decorate:
| 3 g | Icing Sugar (To dust) |
| 150 g | Dr. Oetker Ready to Roll White Fondant Icing |
| 30 ml | Honey (2 tbsp) |
| Dr. Oetker Bright Writing Icing | |
| 100 g | Dr. Oetker Black Fondant |
| 50 g | Dr. Oetker Bright and Bold 4-Cell |
| 50 g | Dr. Oetker Glamour & Sparkle Sprinkles |
preparation
Preparation
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 3 baking trays with baking parchment. Put the butter and caster sugar in a bowl and beat until pale and creamy.
Sieve over the flour and stir together to make a mixture that resembles a crumble topping. Add the Caramel Flavour and milk. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth and pliable.
Roll out the dough to a thickness of ½ cm (¼ inch). Using an 8cm (3inch) star and round cookie cutter, cut out 12 shapes, re-rolling the dough as necessary.
Arrange 4 on each tray. Put a paper cookie pop stick underneath each piece of cookie dough and press down gently to push the dough onto the stick. Prick with a fork and chill for 30 minutes.
Bake the cookies for 10-12 minutes until firm and lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
To decorate, dust the work surface lightly with icing sugar and knead the White fondant Icing until smooth and pliable. Roll out thinly and cut out 6 shapes using the same cookie cutters, re-rolling as necessary. Repeat for the Black Fondant to cut out another 6 shapes so you have a total of 12 fondant shapes.
Brush the tops of each cookie with honey and stick the Fondant shapes neatly on top. Using the tubes of Writing Icing, pipe firework-like patterns on the fondant and brush honey around the edge of your biscuits and cover in sprinkles. Leave for a few minutes for the writing icing to dry before serving. Your cookie pops are now ready to serve and enjoy!
If you don’t have a star cutter for these pops, a plain round cutter can be just as effective – you can pipe the Writing Icing on top to resemble spiralling Catherine Wheels.
Nutritional Information for the recipe Firework Biscuit Pops
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1189
kJ
284 kcal |
1750
kJ
418 kcal |
| Fat | 8.13 g | 11.96 g |
| Carbohydrate | 50.52 g | 74.30 g |
| Protein | 1.76 g | 2.59 g |