Biscuit Pops Recipe
Uploaded by Renshaw Baking
- 250 g butter - soft
- 50 g icing sugar
- 250 g plain flour
- 50 g corn flour
- 1/2 tsp vanilla extract
- 200 g white chocolate
- Coloured sugar crystals
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Preheat the oven to 190°C/375°F/gas mark 5.
Line a baking tray with greaseproof paper.
Put the butter, icing sugar, plain flour, corn flour and vanilla extract in a food processor and blend until smooth.
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.
Bake the biscuits in batches in the centre of the oven for 13 to 15 minutes, until pale golden-brown and firm.
Leave to cool on the baking tray for 5 minutes then transfer to a cooling rack.
Once all the biscuits are cool, melt the white chocolate as per instructions on pack.
Using a spoon, drizzle the white chocolate onto each biscuit.
Sprinkle each biscuit with coloured sugar crystals to decorate.