Stained-glass lollypops

  • 15 mins cooking
  • Makes 12 Item
  • Print


Stained-glass lollypops
  • 125 gram butter, softened
  • 2 teaspoon finely grated lemon rind
  • 1/2 teaspoon almond essence
  • 1/2 cup (110g) caster sugar
  • 1 egg
  • 1 2/3 cup (250g) plain flour
  • 1 egg white
  • 12 paddle pop sticks
  • 180 gram individually wrapped sugar-free fruit drops
  • hundreds and thousands


Stained-glass lollypops
  • 1
    Beat butter, rind, essence, sugar and egg in small bowl with electric mixer until combined. Stir in sifted flour, in two batches.
  • 2
    Knead dough on floured surface until smooth; roll dough between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes.
  • 3
    Meanwhile, using rolling pin, gently tap wrapped lollies to crush slightly. Unwrap lollies; separate by colour into small bowls.
  • 4
    Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
  • 5
    Using 10.5cm round cutter, cut 12 rounds from dough. Place about 5cm apart on oven trays.
  • 6
    Place 2.5cm, 5cm and 7.5cm cutters starting from the centre of each 10.5cm round. Remove dough between 5cm and 7.5cm cutters; remove dough from centre of 2.5cm cutter. Brush half the remaining dough with egg white, sprinkle with hundreds and thousands. Slide one paddle pop stick under each cookie.
  • 7
    Bake about 10 minutes. Remove trays from oven, fill gaps with crushed lollies; bake further 5 minutes. Cool on trays.

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