I really wanted to bake a Lollipop Cake. But when I checked all the available recipes in the net, I found them a little complicated for my taste, so I grabbed the simple alternative: I used a sugar cookie recipe.
Ingredients for Lollipop Biscuits:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 pack vanilla extract (25 g)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Plus:
sticks
chocolate chips
colored sugar chips
Direction:
1. Cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (I froze mine for a few days covered with aluminum folie because I was preparing this for IC's birthday bash).
2. Preheat oven to 200 degrees C. Roll out dough on floured surface around 1/4 inch thick. Cut into different shapes using cookie cutters. Carefully insert the sticks on the cookies' end. Place one inch apart on ungreased cookie sheets.
3. Bake around 6 minutes. The cookie should not be too brown, nor too hard. Cool completely.
Trimmings:
1. Pour a portion of choco chips and choco sugar chips on different plates.
2. Melt the chocolate of your choice.
3. Dip one side of the cookie on the chocolate (you could dip both sides if you want but my kids prefer it not to be too sweet) and immediately dip the same face on choco chips or sugar chips.
4. Leave those dipped Lollipop Cookies on baking sheets to cool completely.
5. Best served on a tall glass ( I used decorated pitchers and recycled bottles).
The kids loved the Lollipop Biscuits, the adults, too.
Ingredients for Lollipop Biscuits:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 pack vanilla extract (25 g)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Plus:
sticks
chocolate chips
colored sugar chips
Direction:
1. Cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (I froze mine for a few days covered with aluminum folie because I was preparing this for IC's birthday bash).
2. Preheat oven to 200 degrees C. Roll out dough on floured surface around 1/4 inch thick. Cut into different shapes using cookie cutters. Carefully insert the sticks on the cookies' end. Place one inch apart on ungreased cookie sheets.
3. Bake around 6 minutes. The cookie should not be too brown, nor too hard. Cool completely.
Trimmings:
1. Pour a portion of choco chips and choco sugar chips on different plates.
2. Melt the chocolate of your choice.
3. Dip one side of the cookie on the chocolate (you could dip both sides if you want but my kids prefer it not to be too sweet) and immediately dip the same face on choco chips or sugar chips.
4. Leave those dipped Lollipop Cookies on baking sheets to cool completely.
5. Best served on a tall glass ( I used decorated pitchers and recycled bottles).
The kids loved the Lollipop Biscuits, the adults, too.
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