Lollipop Cookies
Makes about 20 cookies depending on how large your cutter is
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85 g/3ozs butter, softened
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140g/5ozs white caster superfine sugar
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1 egg
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1 teaspoon vanilla
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180g/6ozs all-purpose flour
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1 packet of pop sticks
To decorate:
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100grams/3.5ozs chocolate
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Ready to roll fondant
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Round cookie cutter
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A little water
Buyer's tip: Popsicle sticks can be bought on ebay and at specialty cooking stores or craft stores. Ready to roll fondant can be found at supermarkets under the brand Orchard and is called "White Icing").
Step 1 - Make cookies. In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour. Cover, and chill dough for at least one hour (or overnight).
Step 2 - Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface . Roll the dough quite thick as you'll need to stick the popsicle sticks in them. Cut into a circle with a round cookie cutter. Place cookies 1 inch apart on ungreased parchment lined baking tray. Gently insert the popsicle sticks into the side of the circles-it's ok to bake the paper ones. Bake for 5 to 8 minutes in a preheated oven. Cool completely.
Step 3 - Decide which colour combinations you want to do for your cookie swirls. Pinch off a small balls of the fondant and roll them into long, narrow logs. Twist and intertwine them loosely around each other. You may need a tiny bit of water to affix the ropes of fondant together. Adhere it to the cookie by brushing a little water on the fondant and press the fondant gently against the cookie.
Step 4 - Melt chocolate in a double boiler or microwave and using a palette knife, spread the back of the cookies with the chocolate. This will help anchor the stick in place as it can be quite heavy with the fondant. Allow to set completely. Eat with abandon!