OUR ALL-NEW YouTube SERIES FOR KIDS!

Have fun with the whole family by watching our playful new Youtube videos, presented by baking guru Juliet Sear

Light-hearted videos that kids can cook along with

Do you ever wish you were a unicorn, or dream of climbing exploding volcanos? Although your answer might be ‘no’, the little people in your life probably sound excited. If so, our all-new Youtube series is perfect for you. We’ve teamed up Juliet Sear, a lover of all things colourful and glittery, to bring you a series of child-friendly videos to keep you and the kids busy in the kitchen for hours. Take a look at our rainbow unicorn-inspired videos, or check out our guide to making these Hey Duggee-inspired biscuits.

Sticky stick biscuits

MAKES 16-20 PREP 30 mins plus setting and cooling COOK 15-20 mins EASY V G dough only

200g salted butter, plus extra for the trays 200g golden caster sugar

1 large egg

1 tsp vanilla bean paste

375g plain flour

20 Mikado sticks

200g milk chocolate

50g white ready-to-roll icing

25g each black, red and green ready-to-roll icing You will also need a ruler

16-20 lolly sticks, soaked in water 1 Heat oven to 180C/160C fan/gas 4. Butter and line two baking trays. Beat the butter with the sugar until combined, then beat in the egg and vanilla. Add the flour, and mix to make a soft dough. If the dough is very soft, chill for 15 mins. Can be frozen at this stage. Defrost thoroughly before baking.

2 Roll the dough into log shapes about 1.5-2cm in diameter, then cut into 15cmlong pieces (measure with the ruler).

3 Insert a soaked lolly stick into one end of each biscuit, then use two pieces of Mikado on each side to make arms. Spread the biscuits out evenly on the baking trays. 4 Bake for 15-20 mins until golden brown, then transfer to a wire rack to cool.

5 Break the chocolate into pieces and melt in a bowl set over gently simmering water (alternatively, melt in short bursts in the microwave).

6 Once the biscuits are cool, use a pastry brush to gently paint the chocolate over the back of each stick, going around the sides and on the back of the Mikados. Once set, flip the sticks over and paint the fronts, then leave for 30 mins to completely set. Keep some of the melted chocolate back.

7 Mould little pieces of the icing to create the leafy coif, goggle eyes and mouth, then stick them on with some of the reserved melted chocolate.

PER SERVING 266 kcals • fat 12g • saturates 7g • carbs 35g • sugars 21g • fibre 1g • protein 3g • salt 0.2g

Watch how to make these biscuits Hey Duggee-inspired on our Youtube channel!