Cook: 10 mins
Prep: 40 mins
Quite Easy
Serves: 30
Treat yourself this Spring with our delicious Easter Chick Lollipops recipe. Perfect for your kid's easter egg hunt or as a treat for all the family. Make our Easter Chick Lollipops recipe in under an hour with these 4 simple steps, then simply decorate them yourself or let everyone create their own.
Nutrition and allergy information
Each serving typically contains:
Energy
679kJ
161kcal
8%
Fat
4.5g
6%
Saturates
1.3g
7%
Sugars
18.2g
20%
of an adult's Reference Intake (RI)*
Energy per 100g: 1836kJ/436kcal
Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
For allergens, always check the ingredients list of each product used. Recipe contains:
- Milk
- Gluten
- Eggs
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For the cake pops...
Buttery baking spread*
150g
Soft brown sugar
150g
Carnation Original Drizzle orCarnation Condensed Milk
175g
Egg
1 medium
Plain flour
225g
Self-raising flour
125g
Mixed spice
1tsp
Finely grated zest
Finely grated lemon zest (1)
For the icing...
Icing sugar
200g
Carnation Condensed Milk
2tbsp
Yellow food colouring
Black icing pen
Yellow and orange jelly diamond sweets
Yellow hundred and thousands
*Recipe based on 70% fat buttery baking spread
You will also need...
2 baking sheets, lined with baking parchment and 20 lolly sticks
Print Recipe
Step 1 of 4
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Beat the buttery spread, sugar and condensed milk together until creamy. Add the egg (don’t worry if it looks like its curdling), beat well and then add the flours, spice and lemon zest. Mix to a firm but sticky dough. Cover in cling film and refrigerate for 30 minutes.
Step 3 of 4
Roll the dough out on a well- floured surface to the thickness of a pound coin. Cut out using a 6cm round cutter. Transfer the biscuit shapes to the trays and insert the lolly sticks into the sides, just a quarter of the way through. Re-roll the trimmings to make more biscuits.
Step 4 of 4
Bake for 10 minutes until lightly golden. Cool completely on a wire rack. Mix the icing sugar with the condensed milk, yellow colouring and a little water. Ice and decorate the biscuits with the sweets and use the black icing pen to draw the eyes, then leave to dry. Store in an airtight box for up to a week
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Easter Chick Lollipops
-
Cook: 10 mins
Prep: 40 mins
-
Quite Easy
-
SERVES: 30
-
Ingredients
For the cake pops...
Buttery baking spread*
150g
Soft brown sugar
150g
Carnation Original Drizzle orCarnation Condensed Milk
175g
Egg
1 medium
Plain flour
225g
Self-raising flour
125g
Mixed spice
1tsp
Finely grated zest
Finely grated lemon zest (1)
For the icing...
Icing sugar
200g
Carnation Condensed Milk
2tbsp
Yellow food colouring
Black icing pen
Yellow and orange jelly diamond sweets
Yellow hundred and thousands
*Recipe based on 70% fat buttery baking spread
You will also need...
2 baking sheets, lined with baking parchment and 20 lolly sticks
-
Method
Step 1 of 4
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Beat the buttery spread, sugar and condensed milk together until creamy. Add the egg (don’t worry if it looks like its curdling), beat well and then add the flours, spice and lemon zest. Mix to a firm but sticky dough. Cover in cling film and refrigerate for 30 minutes.
Step 3 of 4
Roll the dough out on a well- floured surface to the thickness of a pound coin. Cut out using a 6cm round cutter. Transfer the biscuit shapes to the trays and insert the lolly sticks into the sides, just a quarter of the way through. Re-roll the trimmings to make more biscuits.
Step 4 of 4
Bake for 10 minutes until lightly golden. Cool completely on a wire rack. Mix the icing sugar with the condensed milk, yellow colouring and a little water. Ice and decorate the biscuits with the sweets and use the black icing pen to draw the eyes, then leave to dry. Store in an airtight box for up to a week
