How Adorable Are These Ice Lolly Biscuits?

Is there anything more summery than ice cream and ice lollies? Ok, maybe there are some things, but I can’t think of any right now. If, however, ice lollies are not quite right for the occasion (for practicality reasons most likely), then you will need to find a suitable substitute. And I have just the thing! Little “ice lolly” biscuits. Decorated with colourful icing and with a sweet taste of vanilla, these are perfect for a birthday party, BBQ or a picnic. All you’ll need to go with them is a nice cup of tea – or ice tea to make up for the lack of ice cream.

Here's what you'll need...

Biscuits:

200g softened butter
400g plain flour
150g caster sugar
1 egg, lightly beaten
2tsp vanilla extract

Icing:

5 egg whites
900g icing sugar
various colouring pastes (including “chocolate”)
coloured sprinkles

ingredients needed for ice lolly biscuit recipe

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Here's how it's done...

1

Put the butter and sugar into a large bowl and mix with an electric mixer until creamy.
2

Beat in the egg and vanilla extract until all is well combined.
3

Add the flour and mix at a low speed until a dough forms.
4

Roll into a ball, cover in cling film and chill in the fridge for 1 hour. Preheat your oven to 160C.
5

Roll out the dough on a lightly floured surface to about 3mm thickness. Use a cookie cutter to make ice lolly shapes. Cover a baking tray in parchment paper.
6

Transfer the biscuits onto the tray. Bake for 12 to 14 minutes. Take the biscuits out of the oven and leave to cool on a wire rack.
7

To make the icing, first put the egg whites into a bowl. Add the icing sugar and whisk (slowly at first) for about 5 minutes until you have a smooth paste.
8

Divide the icing into different bowls and add the colouring leaving one for the “chocolate” colour.
9

Now put the icing into piping bags.
10

Decorate your biscuits with the first layer.
11

Turn your oven onto 50C. Put the biscuits onto a baking tray and dry in the oven for 10-15 minutes.

Once hardened, decorate with the “chocolate” layer and sprinkles. Leave to dry again.