Description
Delightfully fun and colorful Vanilla Chick Biscuit Pops perfect for spring celebrations or Easter treats. These buttery biscuits are baked on ovenproof lolly sticks, decorated with creamy vanilla buttercream, tinted coconut, chocolate chip eyes, and fondant beaks to create charming chick faces. A playful and delicious recipe that kids and adults will love to make and eat.
Ingredients
Scale
Biscuit Dough
- 200g unsalted butter, at room temperature
- 100g golden caster sugar
- 1 medium egg, beaten
- 1 tsp vanilla extract
- 200g plain flour, plus extra for dusting
Buttercream Frosting
- 200g unsalted butter (remaining from dough), softened
- 200g icing sugar
- 2 tbsp milk
- Remaining vanilla extract (approx. 1/2 tsp)
- Few drops yellow food colouring
Decorations
- 75g unsweetened desiccated coconut
- Few drops yellow food colouring
- 50g small chocolate chips
- 25g orange or white fondant icing
- Few drops orange food colouring
- 15–18 ovenproof lolly sticks
- Ribbon, to decorate (optional)
Instructions
- Prepare the biscuit dough: Put half the unsalted butter and all the golden caster sugar in a bowl. Using an electric whisk or wooden spoon, beat together until smooth and creamy. Beat in the beaten egg and half the vanilla extract until thoroughly combined. Tip the plain flour into the mixture and mix on a low speed until it forms a dough. Gather into a ball, wrap in cling film, and chill in the fridge for 20 minutes.
- Roll and cut biscuits: Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Line two baking trays with parchment paper. On a lightly floured surface, roll out the chilled dough to about 5mm thickness. Cut out biscuits using a 6cm round cutter. Transfer the biscuits to the prepared trays and insert the ovenproof lolly sticks into the sides about a quarter of the way through each biscuit.
- Bake the biscuit pops: Bake the prepared biscuit pops for 6-7 minutes until the edges turn golden brown. Carefully transfer the baked biscuits to a wire rack and allow them to cool completely before decorating.
- Make the buttercream frosting: Place the remaining softened butter in a bowl and beat with a wooden spoon until creamy. Gradually add icing sugar, one tablespoon at a time, mixing well until smooth and creamy. Add a little milk, the remaining vanilla extract, and a few drops of yellow food colouring to achieve a pale yellow color. Chill the frosting for 5 minutes to thicken slightly.
- Prepare colored coconut: In a small bowl, mix the desiccated coconut with a few drops of yellow food colouring until it is evenly tinted pale yellow.
- Decorate the biscuit pops: Spread a generous layer of buttercream frosting on one side of each cooled biscuit. Sprinkle the colored coconut over the frosting. Add two small chocolate chips as eyes for each chick. Pinch small pieces of orange fondant icing, color it with a few drops of orange food colouring if needed, shape them into small beaks, and press onto each biscuit pop. Optionally, tie a decorative ribbon around the stick for a festive touch.
- Storage: Store the decorated biscuit pops in an airtight container. They will keep fresh for up to 2 days.
Notes
- Use ovenproof lolly sticks to safely bake the biscuit pops; these are commonly available at cake shops or in large supermarkets.
- Ensure the butter is at room temperature for smooth mixing of dough and frosting.
- Be gentle inserting lolly sticks into the raw dough to prevent breaking or cracking the biscuits.
- Allow biscuits to cool completely before decorating to avoid melting the buttercream.
- For best color results, add food coloring gradually to the coconut and frosting to achieve the desired pale yellow shade.
- These biscuit pops are best consumed within 2 days to maintain freshness and texture.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Vanilla chick biscuit pops, Easter biscuits, fun baking with kids, buttercream decorated biscuits, ovenproof lolly stick biscuits, festive dessert pops
