Description

These delightful Easter biscuit lollies are a fun and festive treat perfect for celebrating the holiday. Made from soft, golden biscuits mounted on lollipop sticks and decorated with colorful fondant icing, they serve as both tasty snacks and charming place settings. With a buttery base flavored with vanilla and golden syrup, these biscuit lollies are easy to make and sure to brighten up any Easter gathering.

Ingredients

Scale

Biscuit Dough

140g butter
100g light soft brown sugar
3 tbsp golden syrup
½ tsp vanilla extract
350g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
1 large egg
lollipop sticks or coffee stirrers (15 pieces)

Decoration

food colouring (various colors)
1kg pack ready-to-roll icing
icing sugar, for dusting
icing writing pens (white recommended)

Instructions

Preheat and prepare: Heat the oven to 200°C (180°C fan) or gas mark 6. Line two baking trays with baking parchment to prevent sticking.
Melt butter mixture: In a small saucepan, melt the butter, light soft brown sugar, and golden syrup together. Remove from heat, stir in the vanilla extract, and allow it to cool for 10 minutes.
Mix dry ingredients: Sieve the plain flour and bicarbonate of soda into a large bowl to ensure they are well aerated and free from lumps.
Combine dough: Pour the cooled butter mixture into the flour mixture. Add the large egg and stir everything together to form a stiff dough. Chill the dough in the fridge for 10 minutes to firm up for easier rolling.
Roll and cut shapes: Lightly dust your work surface with plain flour. Roll out the dough to about 5mm thickness. Use an egg-shaped cutter to stamp out 15 biscuits, re-rolling the scraps as needed.
Add lollipop sticks: Insert a lollipop stick or coffee stirrer into the base of each biscuit carefully to ensure it is secure for baking and handling.
Bake the biscuits: Place the biscuits on the prepared trays and bake in the preheated oven for approximately 12 minutes or until they are golden and cooked through. Remove from oven and let them cool completely.
Prepare icing decorations: Knead food colouring into lumps of ready-to-roll icing to create colorful fondant. Roll this icing out on a surface lightly dusted with icing sugar to prevent sticking. Use the same egg-shaped cutter to cut out 15 matching icing shapes.
Decorate biscuits: Use icing pens to pipe small dots or details onto each biscuit, then gently press a matching fondant egg shape on top as decoration.
Final touches: Add additional decorations or pipe names on the biscuits if using as place markers for Easter lunch. Allow the icing to dry fully before handling further.
Wrap for gifting: Once dry, gently wrap each biscuit lolly in cellophane and tie with decorative ribbons to gift if desired.

Notes

Ensure the butter mixture has cooled before combining with flour to avoid melting the egg and creating a greasy dough.
Chilling the dough helps maintain shape during baking and makes rolling easier.
Re-roll dough scraps once to minimize waste, but avoid overworking dough to keep biscuits tender.
Use a gentle touch when inserting lollipop sticks to prevent splitting the dough.
Allow biscuits to cool completely before decorating to prevent icing from melting.
Fondant can be colored with gel or paste food coloring for vibrant hues without softening the icing.
Decorated biscuits can be stored in an airtight container at room temperature for up to 3 days.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: Easter biscuits, biscuit lollies, Easter treats, festive cookies, fondant icing, holiday baking