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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 24 |
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Flower cookie pops Ingredients:
115 g butter |
50 g sugar |
150 g plain flour |
25 g cornflour |
225 g icing sugar |
pink icing |
fresh edible flower |
Directions:
1. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays. Beat the butter and caster sugar until evenly mixed.
2. Sift in the flour and cornflour and stir to make a dough. Wrap in clingfilm and chill for 20 minutes.
3. Roll out between sheets of clingfilm to 6mm thick. Cut out 8cm rounds and put on the trays.
4. Insert a lolly stick into each one. Bake for 12-15 minutes. Cool for 10 minutes, then put on a wire rack.
5. Mix the icing sugar with 2tbsp warm water, then spread on the biscuits. Leave to set slightly.
6. Draw flowers with the piping icing and add daisy swirls.
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