125g (4oz) butter or margarine
55g (2oz) caster sugar
180g (6oz) plain flour - sieved
250g Renshaw Yellow Ready to Roll Icing
250g Renshaw Orange Ready to Roll Icing
1. Heat the oven to 190°C/375°F/gas mark 5.
2. Cream together the butter and sugar until smooth then gradually stir in the flour to form a smooth paste.
3. Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
4. Roll out the shortbread on a work surface lightly dusted with flour.
5. Using a star-shaped cutter, cut star shapes out of the mixture and place on a baking tray. Gently push a long lollipop stick through the centre of each star-shaped biscuit.
6. Bake in the oven for 15 to 20 minutes until pale-golden brown.
7. Remove from the oven and leave to cool on a cooling rack for 30 minutes.
1. Cover each shortbread biscuit with a thin layer of apricot jam.
2. Knead the Renshaw Yellow and Orange Ready to Roll Icings until pliable before using. Lightly dust your work surface with icing sugar and roll the yellow icing out to desired thickness.
3. Use the star cutter to cut out star shapes in the yellow coloured icing, and place the cut out shape on top of the prepared biscuit. Use the back of a knife to make indentations on each petal.
4. Take a small piece of the Renshaw Orange Ready to Roll Icing and model to form a trumpet shape. (It is best to start by forming a ball of the icing, then flattening one side). Roll gently between two fingers to help form into a cone then on into the trumpet shape. Use a simple modelling tool to mark a hollow to the inside of the trumpet.
5. Attach the trumpet shape to the yellow petals using a little cooled boiled water.
6. Set aside to dry before standing the finished biscuit pop upright.
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