We're loving this simple recipe that combines tasty biscuits, apricot jam and soft icing. Kids will love them, but don't underestimate how many will be scoffed by adults at a party...
Egg Biscuit Pops
125g (4oz) butter or margarine
55g (2oz) caster sugar
180g (6oz) plain flour – sieved
250g Renshaw Ready to Roll Icing in Poppy Red, Yellow, Atlantic Blue, Lime Green and Pink Ready
Heat oven to 190C/375F/gas mark 5. Cream together the butter and sugar until smooth the gradually stir in the flour to form a smooth paste. Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
Roll out the shortbread on a work surface lightly dusted with flour. Using an oval shaped cutter, cut ovals out of the mixture and place on a baking tray. Place a long lollipop stick through the centre of each oval biscuit.
Bake in the oven for 15-20 minutes until pale-golden brown. Remove from the oven and leave to cool on a cooling rack for 30 minutes.
Cover each shortbread with a thin layer of apricot jam. Knead each of the Renshaw Poppy Red, Yellow, Atlantic Blue, Lime Green and Pink Ready to Roll Icings until pliable before rolling out individually. Lightly dust your work surface with icing sugar and roll out to desired thickness.
Use the oval cutter to cut out oval shapes in the various coloured icings, and place a different colour icing oval on top of the biscuit. Mark shapes in the icing to create Easter egg patterns.
For more recipes, quality ingredients and expert advice visit the Renshaw Baking website here.
Will you be giving this a go?
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