- Cook Time: 15 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 240
- Carbohydrate Content: 28g
- Fat Content: 13g
- Fiber Content: 1g
- Protein Content: 2g
- Saturated Fat Content: 9g
- Sodium Content: 0g
- Sugar Content: 20g
Vanilla chick biscuit pops Recipe
Vanilla chick biscuit pops is a Easter baking recipe for 4 - 8 people, takes only 6 mins; recipe has unsalted butter, golden caster sugar and egg.
- Egg - 1 medium egg, beaten
- Milk - 2 tbsp milk
- Plain Flour - 200g plain flour, plus extra for dusting
- Unsalted Butter - 200g unsalted butter, at room temperature
- Golden Caster Sugar - 100g golden caster sugar
- Vanilla Extract - 1 tsp vanilla extract
- Desiccated Coconut - 75g unsweetened desiccated coconut
- Icing Sugar - 200g icing sugar
- Chocolate Chip - 50g small chocolate chips
- Food Colouring - few drops yellow food colouring
- Icing - 25g orange or white fondant icing, plus a few drops orange food colouring
- Lolly Sticks - 15-18 lolly sticks (see tip)
- Ribbon - ribbon, to decorate (optional)
- Put half the butter and all the sugar in a bowl. Using an electric whisk or wooden spoon, beat together until smooth and creamy. Beat in the egg and half the vanilla extract until thoroughly combined.
- Tip the flour into the mixture and mix on a low speed until it comes together to form a dough. Gather up into a ball, wrap in cling film and chill in the fridge for 20 mins.
- Heat oven to 180C/160C fan/gas 4. Line 2 baking trays with baking parchment. Put the biscuit dough on a lightly floured surface and roll out until about 5mm thick. Cut out the biscuits using a 6cm round cutter. Transfer the biscuits to the prepared trays and insert the lolly sticks into the sides, just a quarter of the way through. Bake for 6-7 mins until the edges are golden brown, then carefully transfer to a wire rack and allow to cool completely before decorating.
- Meanwhile, make some buttercream frosting. Place the remaining softened butter in a bowl and beat with a wooden spoon. Slowly add the icing sugar, 1 tbsp at a time, until thoroughly incorporated and you have a smooth, creamy mixture. Add a little milk and the remaining vanilla extract with a few drops of food colouring to give a pale yellow colour. Chill for 5 mins.
- Put the desiccated coconut in a small bowl, add a few drops of yellow food colouring and mix well until the coconut is coloured pale yellow.
- Spread the buttercream frosting over one side of the biscuit and sprinkle with the coconut. Add 2 chocolate chip eyes to each. Pinch a little orange fondant icing and shape into a beak and press into the mixture. Decorate with a ribbon, if you like, and serve. Will keep for 2 days in an airtight container.