Recipe OF THE WEEK

ICE LOLLY BISCUITS

Ready in: 2 hours 10 minutes INGREDIENTS

200g softened butter 400g plain flour

150g caster sugar 1 egg, lightly beaten 2tsp vanilla extract

FOR THE ICING:

5 egg whites

900g icing sugar

Colouring pastes (including “chocolate”) Coloured sprinkles

METHOD:

1 Put the butter and sugar into a large bowl and mix with an electric mixer until creamy. Beat in the egg and vanilla extract until well combined.

2 Add the flour and mix at a low speed until a dough forms. Roll into a ball, cover in cling film and chill in the fridge for 1 hour.

3 Preheat oven to 160°C. Roll out the dough on a lightly floured surface to about 3mm thickness.

Use a cookie cutter to make ice lolly shapes.

4 Cover a baking tray in parchment paper. Transfer biscuits on to the tray and bake for 12-14 minutes.

5 Take the biscuits out of the oven and leave to cool on a wire rack.

6 To make the icing, put the egg whites into a bowl, add the icing sugar and whisk (slowly at first) for about 5 minutes until you have a smooth paste.

7 Divide the icing into different bowls and add the colouring leaving one for the “chocolate” colour. Now put the icing into piping bags.

8 Decorate your biscuits with the first layer, then turn your oven on to 50°C. Put the biscuits on to a baking tray and dry in the oven for 10-15 minutes

9 Once hardened, decorate with the “chocolate” layer and sprinkles, and leave to dry.