Baking ingredients
- 250 g butter - soft
- 50 g icing sugar
- 250 g plain flour
- 50 g corn flour
- 1/2 tsp vanilla extract
Decorating ingredients
- 200 g white chocolate
- Coloured sugar crystals
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 190°C/375°F/gas mark 5.
Step 2
Line a baking tray with greaseproof paper.
Step 3
Put the butter, icing sugar, plain flour, corn flour and vanilla extract in a food processor and blend until smooth.
Step 4
Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16 to 18 rosettes of dough 6cm in diameter onto lollipop stick ends, spacing well apart on the lined baking sheet.
Step 5
Bake the biscuits in batches in the centre of the oven for 13 to 15 minutes, until pale golden-brown and firm.
Step 6
Leave to cool on the baking tray for 5 minutes then transfer to a cooling rack.
Decorating Instructions:
Step 7
Once all the biscuits are cool, melt the white chocolate as per instructions on pack.
Step 8
Using a spoon, drizzle the white chocolate onto each biscuit.
Step 9
Sprinkle each biscuit with coloured sugar crystals to decorate.