Name: Stained-glass lollypops
Cook time: 15 min
Total time: 15 min
Ingredients: 125 gram butter, softened; 2 teaspoon finely grated lemon rind; 1/2 teaspoon almond essence; 1/2 cup (110g) caster sugar; 1 egg; 1 2/3 cup (250g) plain flour; 1 egg white; 12 paddle pop sticks; 180 gram individually wrapped sugar-free fruit drops; hundreds and thousands

Ingredients

125 gram butter, softened

2 teaspoon finely grated lemon rind

1/2 teaspoon almond essence

1/2 cup (110g) caster sugar

1 egg

1 2/3 cup (250g) plain flour

1 egg white

12 paddle pop sticks

180 gram individually wrapped sugar-free fruit drops

hundreds and thousands

Method

1.Beat butter, rind, essence, sugar and egg in small bowl with electric mixer until combined. Stir in sifted flour, in two batches.

2.Knead dough on floured surface until smooth; roll dough between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes.

3.Meanwhile, using rolling pin, gently tap wrapped lollies to crush slightly. Unwrap lollies; separate by colour into small bowls.

4.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.

5.Using 10.5cm round cutter, cut 12 rounds from dough. Place about 5cm apart on oven trays.

6.Place 2.5cm, 5cm and 7.5cm cutters starting from the centre of each 10.5cm round. Remove dough between 5cm and 7.5cm cutters; remove dough from centre of 2.5cm cutter. Brush half the remaining dough with egg white, sprinkle with hundreds and thousands. Slide one paddle pop stick under each cookie.

7.Bake about 10 minutes. Remove trays from oven, fill gaps with crushed lollies; bake further 5 minutes. Cool on trays.

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Ingredients

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