If you have been following this blog you might have seen the gorgeous Giant Lollipop cookies I made for my daughters a while back. They were huge and sugary and way too much to eat in one sitting although they certainly did try.
Click here to link to Giant Lollipop cookies
Now don't get me wrong they were perfect for the purpose of the photoshoot I made them for, and any kid would be delighted to receive them, but everyday eating they are not. So I thought I would try to come up with a midway compromise that both the kids and I could be happy with.
Here it is, a recipe and instructions for regular sized lollipop cookies without all the fondant icing.
Special Equipment Required - lollipop sticks which are suitable for baking.
225 g (8 ounces or 2 sticks) unsalted butter, softened
1 cup caster (superfine) sugar
1 large egg
1 tsp vanilla extract
1/2 tsp raspberry flavor (optional)
2 1/2 cups plain (all purpose flour)
1/2 tsp salt
red food colouring (I used Sugarflair Red Extra gel colour)
Cream butter and sugar, add egg and vanilla. Add and mix at low speed until well combined sifted flour and salt.
Remove half of dough to another bowl. Add the remaining dough enough food colour to make the desired colour and the raspberry flavor and mix well.
On a board roll out a piece of the red dough into a long thin log and repeat until you have used all the red dough. Do the same with the white dough. Chill logs in fridge for 10 mins.
While dough is chilling preheat oven to 165 C (330 F).
Carefully wrap the logs together and roll around like a snail shell.
Press down lightly to make a lollipop shape and insert a lollipop stick suitable for baking.
Arrange on baking trays covered with parchment paper and bake for 12 to 15 mins until just lightly coloured. Allow to cool for 5 mins and transfer to a wire rack.
