COOKIES on the DR. OETKER website

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COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Peppermint Rock Cookie Pops

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These bright Cookie Pops not only taste great but they will look fantastic personalised and put out at a party!

10 Portions

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Peppermint Rock Cookie Pops

Matériel:

Plastic Lolly Sticks

For the Cookie Pops:

100 g Lightly Salted Butter (3 ½ oz) softened
100 g Caster Sugar (3 ½ oz)
30 ml Whole Milk (2 tbsp)
200 g Plain Flour (7 oz)
1 Dr. Oetker Baking Powder Sachet (1 tsp)

For the Decoration:

about 10 g Icing Sugar to dust
200 g Dr. Oetker Ready Rolled White Soft Fondant Icing (7 oz)
5 ml Dr. Oetker American Peppermint Extract (1 tsp)
Dr. Oetker Bright Writing Icing
15 ml Honey (1 tbsp)

preparation

Preparation

1

Peppermint Rock Cookie Pops

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 2 baking trays with baking parchment. Put the butter and caster sugar in a bowl and beat until pale and creamy. Beat in the milk.

2

Sieve over the flour and Baking Powder and carefully mix together to make a mixture that resembles a crumble topping. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead until smooth and pliable.

3

Roll out the dough to a thickness of ½ cm (1/4 inch). Using an 8cm (3inch) round cookie cutter, cut out 10 rounds, re-rolling the dough as necessary.

4

Arrange 5 rounds on each tray. Put a cookie pop stick underneath each piece of cookie dough and press down gently to lightly push the stick onto the dough – if the cookies are soft, chill for 30 minutes.

5

Bake the cookies for about 15 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.

6

To decorate, dust the work surface lightly with icing sugar and knead the Ready to Roll Icing until smooth and pliable. Add the American Peppermint Extract and carefully work in until well blended – work in a little icing sugar if the mixture becomes sticky.

7

Roll out the Ready to Roll Icing thinly to form a rectangle approx. 35 x 14cm (14 x 5 ½ inches). Cut into 10, 7cm (2 ¾ inch) squares. Working on one square at a time, decorate with stripes of Writing Icing.

8

From each corner, slice about 2.5cm (1inch) towards the centre of each square. Fold over the top corners into the centre of the square, overlapping to form the windmill blades.

9

Brush the tops of each cookie with honey and stick the icing windmills on top. Pipe names in the centre before serving.

1 serving = 67g

Nutritional Information for the recipe Peppermint Rock Cookie Pops

Per Serving Per 100 g / ml
Energy 1206 kJ
288 kcal
1775 kJ
424 kcal
Fat 10.71 g 15.74 g
Carbohydrate 44.89 g 66.02 g
Protein 2.16 g 3.18 g