Easter baking | Vanilla & Coconut chick biscuit pops



The long Easter bank holiday is one of my favourite times of the year. The prefect opportunity for relaxing, baking, or hammering your to-do list. 

I've planned to do a complete redecoration of a big bedroom at my Mum's place for her, so my weekend will be pretty full on, sanding, painting, decorating and styling, but I thought I'd share a cute Easter bake if you're planning on a more relaxing spin. This one is fresh from my BBC Good Food Magazine subscription (which I'm loving!) and it's a great one to do with children.

I actually did this bake for Red Nose Day (you can see a chick in there sporting a shiny red nose!) in collaboration with Home Sense but was way too late in sharing it, so saved it for Easter. Big applause is in order for Home Sense a grand total of £4m for charity during RND - how awesome is that? Go team.

Anyway, I'm rambling. Here's the recipe if you fancy trying. First appeared in Good Food magazine




Makes 15-18 biscuits

Ingredients

200g unsalted butter
100g golden caster sugar
1 medium egg, beaten
1 tsp vanilla extract
200g plain flour, plus extra for dusting
200g icing sugar
2 tbsp milk
yellow food colouring
75g desiccated coconut
50g chocolate chips
25g orange fondant icing (or make your own, like I did)

Tools

15-18 lolly sticks (make sure they're oven proof!)

Recipe

1. Put half the butter and all the sugar in a bowl. Beat together until smooth and creamy. Beat in the egg and half the vanilla extract until thoroughly combined. 

2. Tip the flour into the mixture and mix until it comes together ito form a dough. Gather up into a ball, wrap in cling film and chill in the fridge for 20 mins. 

3. Heat the oven to 180C/160C fan/gas 4.  Line 2 baking trays with baking parchment. Put the biscuit dough on a lightly floured surface and roll out until about 5mm thick. Cut out the biscuits using a 6cm round cutter. 

4. Transfer the biscuits to their prepared trays and insert the lolly sicks into the sides, just 1/4 of the way through. Bake for 6-7 mins or until golden brown then allow to cool completely before icing. 

5. Meanwhile, make some buttercream frosting. Place the remaining softened butter in a bowl and beat with a wooden spoon. Slowly add the icing sugar. 1 tbsp at a time until thoroughly incorporated and you have a smooth, creamy texture.  Add a little milk and the remaining vanilla extract with a few drops of food colouring to give a pale yellow colour. Chill for 5 mins. 

6. Put the desiccated coconut in a small bowl and add a few drops of the yellow food colouring. Mix well until pale yellow or keep white if desired. 

7. Spread the buttercream frosting over one side of the biscuit and sprinkle with the coconut. Add 2 chocolate chips to make the eyes and pinch some orange fondant icing to shape a beak. 



Et voila! Your chick biscuits are complete and ready for devouring. 

If you try making these, don't forget to send me a photo on twitter! I'm @fifimcgeee!