Baking ingredients
- 225 g self-raising flour
- 25 g cocoa powder
- 115 g light brown sugar
- 115 g butter - cubed
- 1 orange – greated zest only
- 1 egg - beaten
- 1 tsp milk
Decorating ingredients
- 100 g dark chocolate
- 250 g Renshaw White Ready to Roll Icing
- 250 g Renshaw Poppy Red Ready to Roll Icing
- 250 g Renshaw Lincoln Green Ready to Roll Icing
Renshaw products used
Email this recipe
Instructions
Baking Instructions:
Step 1
Pre- heat the oven to 180°C/350°F/gas mark 4.
Step 2
Mix the flour and cocoa and sift together into a bowl.
Step 3
Add the light brown sugar and cubed butter and rub together with the flour and cocoa until the mixture looks like fine breadcrumbs.
Step 4
Add the orange zest, egg and 1 to 2 teaspoons of milk mix until the mixture forms a stiff dough. Wrap in cling film and refrigerate for 20 minutes.
Step 5
Roll out the dough to 4 to 5mm thickness on a floured work surface. Cut out the biscuits with a 6cm round cookie cutter. Insert cake pops sticks into the end of each biscuit and push half way through the dough.
Step 6
Place the cookies on a sheet of non-stick baking paper on a baking sheet. Ensure the biscuits are well spaced as they will expend during baking.
Step 7
Bake for 12 to 15 minutes.
Step 8
Leave to cool on a wire rack.
Decorating Instructions:
Step 9
Knead and roll out the Renshaw White Ready to Roll Icing to 3mm thickness and cut circles using the 6cm cookie cutter. Using a small sharp kitchen knife cut each circle in half with a wavy line.
Step 10
Soften the wavy line by rubbing the cut edge with your fingers. Fix to the front of the biscuit using a little cooled boiled water.
Step 11
Knead and roll out the Renshaw Lincoln Green Ready to Roll Icing and cut out holly leaves using a holly leaf plunger cutter. Fix to the white fondant using cooled boiled water.
Step 12
Form small peppercorn sized balls of Renshaw Poppy Red Ready to Roll Icing. Fix in clusters of three between the leaves, sticking in place using cooled boiled water.
