How to make lollipop biscuits

lollipop biscuits

I have a bit of a confession, I made these back in June and intended on blogging them. I photographed the process of making the biscuit, iced them, but forgot to photo the icing bit. I ummed and ahhed about if I should blog them then thought, pah. It’s a baking technique that you can take and then decorated as you want.

Lollypop sticks are easily available now, the sticks I’ve used here are from Lakeland. If you use the paper kind you will find they sometimes get a grease mark appearing on the sticks as they sit. If you want to avoid this use wooden lollypop sticks. Don’t worry about the sticks burning, they are not in the oven long enough for that to happen.

lollipop biscuits annotated-001

You want a biscuit mixture that is firm and doesn’t spread. I highly recommend The Pink Whisk’s dough recipe. It’s failsafe.

  1. Roll the dough out until about 5mm thick.
  2. Once you have cut out your chosen shapes take one of your shapes and place it on a flat surface.
  3. Place one hand on top of the shape and using your other hand slowly push the lolly stick into the dough.
  4. Carefully flip over the biscuit and place a small piece of dough over the stick to help secure it in place.
  5. Then flip back over again so this is hidden underneath.
  6. Place on a baking sheet covered in baking parchment.
  7. If you want a guide later on to help you pipe a perfect circle use a small cutter and make an indentation in the dough.
  8. Bake for 8-10 minutes at 180°c until biscuits are beginning to brown. Allow to cool on the tin for 5 minutes before transferring to a wire rack.

Once cooled they are ready to decorate

flower royal icing biscuit

The decorating picture was a practice biscuit using a beautiful and easy rose royal icing technique I discovered on Pinterest. Now if I’d done my job properly you’d now have photograph with a bevy of lollipop biscuits adorned in Cath Kidston-eque icing. Instead you have a YouTube video.



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