Puffed rice star lollies
Get kids in the kitchen helping to make these chewy, crisp star lollies. Any off-cuts can be chilled and used as crunchy sprinkles for ice cream sundaes
Festive cookies for the freezer
- Preparation and cooking time
- Prep:
- Cook:
- plus 24 hrs freezing
- Easy
- Makes 30 biscuits
Skip to ingredients
- 225g buttersoftened
- 75g caster sugar
- 175g condensed milk
- 1 tsp vanilla extract
- 350g plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 75g dried cranberries
- 100g white chocolatechopped into chunks
Nutrition: Per serving
- kcal154
- fat8g
- saturates5g
- carbs19g
- sugars9g
- fibre1g
- protein2g
- salt0.2g
Method
step 1
Beat the butter and sugar together with an electric whisk until light and fluffy. Add the condensed milk and vanilla and beat again for 1 min until just combined. Mix the flour, baking powder and cinnamon together. Tip the mixture into the wet ingredients and stir together to make a dough. Gently knead in the cranberries and white chocolate chunks.
step 2
Divide the dough in half and roll each piece into a 4cm-thick log. Wrap each log in a double layer of baking parchment. Tie the ends with ribbon as you would a Christmas cracker, then freeze for at least 24 hrs until solid. Will keep frozen for three months. Once frozen, it’s important to keep it frozen until baked. To keep it frozen on a short journey to the giftee’s home, pack in an ice box or cool bag with freezer blocks. Write the following instructions on a card for the giftee: Heat the oven to 180C/160C fan/gas 4. Slice the dough into 1cm-thick rounds and arrange on a non-stick baking sheet, leaving room between each for the biscuits to spread. Bake for 12 mins until golden at the edges. Leave to cool for 5 mins, then lift onto a wire rack to cool completely.
