How to... make and decorate ice lolly biscuits

Celebrate summer with this fun and colourful ice lolly biscuits recipe - a delicious playful twist for all the family to enjoy!

Celebrate summer with ice lolly biscuits...

Is there anything more summery than ice creams and lollies? These cute ice lolly biscuits are a delicious playful twist, perfect to make with the kids!

To make the biscuits

1. Put the butter and sugar into a large bowl and mix with an electric mixer until creamy. 2. Beat in the egg and vanilla extract until well combined. Add the flour and mix at a low speed until a dough forms. Roll the dough into a ball, then cover in clingfilm and chill in the fridge for 1 hour. 3. Preheat the oven to 160°C/Gas Mark 2½. Cover a baking tray in parchment paper. Making ice lolly biscuits 4. Roll out the dough on a lightly floured surface to about 3mm (¹/8in) thick. Use an ice lolly cutter to make lolly shapes. Carefully transfer the biscuit shapes onto the prepared tray. 5. Bake the biscuits in the oven for 12-14 minutes, then take them out and leave to cool completely on a wire rack. Cutting the ice lolly biscuit shapes

To make the icing and decorate

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. Making icing for ice lolly biscuits 7. Divide the icing into different bowls and add a few drops of colouring to each, leaving one for the 'chocolate' colour. Put the different icings into piping bags and snip a small hole in the end. Decorate your biscuits with the first layer of icing. Decorating ice lolly biscuits 8. Turn the oven to its lowest setting, then put the biscuits onto a lined baking tray and dry in the oven for 10-15 minutes. 9. Once hardened, decorate with the 'chocolate' layer and sprinkles (if required), then leave to dry again. Adding chocolate and sprinkles to ice lolly biscuits

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For the biscuits

  • 200 g softened butter
  • 150 g caster sugar
  • 1 free-range egg, lightly beaten
  • 400 g plain flour, plus extra for dusting
  • 2 tsp vanilla extract

For the icing

  • 5 free-range egg whites
  • 900 g icing sugar
  • Various colouring pastes (including brown to make 'chocolate')
  • Coloured sprinkles

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