Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 3 baking trays with baking parchment. Put the butter and caster sugar in a bowl and beat until pale and creamy.
Step 2: Sieve over the flour and stir together to make a mixture that resembles a crumble topping. Add the Caramel Flavour and milk. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth and pliable.
Step 3: Roll out the dough to a thickness of ½ cm (¼ inch). Using an 8cm (3inch) star and round cookie cutter, cut out 12 shapes, re-rolling the dough as necessary.
Step 4: Arrange 4 on each tray. Put a paper cookie pop stick underneath each piece of cookie dough and press down gently to push the dough onto the stick. Prick with a fork and chill for 30 minutes.
Step 5: Bake the cookies for 10-12 minutes until firm and lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Step 6: To decorate, dust the work surface lightly with icing sugar and knead the White fondant Icing until smooth and pliable. Roll out thinly and cut out 6 shapes using the same cookie cutters, re-rolling as necessary. Repeat for the Black Fondant to cut out another 6 shapes so you have a total of 12 fondant shapes.
Step 7: Brush the tops of each cookie with honey and stick the Fondant shapes neatly on top. Using the tubes of Writing Icing, pipe firework-like patterns on the fondant and brush honey around the edge of your biscuits and cover in sprinkles. Leave for a few minutes for the writing icing to dry before serving. Your cookie pops are now ready to serve and enjoy!
If you don’t have a star cutter for these pops, a plain round cutter can be just as effective – you can pipe the Writing Icing on top to resemble spiralling Catherine Wheels.
If you don't have a cutter for these pops, a plain round cutter can be just as effective – you can pipe the Writing Icing on top to resemble spiralling Catherine Wheels.
|Per Serving||Per 100 g / ml|
|Fat||8.70 g||11.44 g|
|Carbohydrate||55.09 g||72.48 g|
|Protein||1.81 g||2.38 g|
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