Vanilla chick biscuit pops

• unsalted butter↗200g g

  at room temperature

• golden caster sugar↗100g g
• medium egg↗1

  beaten

• vanilla extract↗1 tsp tsp
• plain flour↗200g g

  plus extra for dusting

• icing sugar↗200g g
• milk↗2 tbsp tbsp
• yellow food colouring↗few drops
• unsweetened desiccated coconut↗75g g
• small chocolate chips↗50g g
• orange or white fondant icing↗25g g

  plus a few drops orange food colouring

• lolly sticks15-18

  (see tip)

• ribbon

  to decorate (optional)

Step-by-step instructions

1. 1

   Put half the butter and all the sugar in a bowl. Using an electric whisk or wooden spoon, beat together until smooth and creamy. Beat in the egg and half the vanilla extract until thoroughly combined.

2. 2

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

3. 3

   Heat 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. Transfer the biscuits to the prepared trays and insert the lolly sticks into the sides, just a quarter of the way through. Bake for 6-7 mins until the edges are golden brown, then carefully transfer to a wire rack and allow to cool completely before decorating.

4. 4

   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 mixture. 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.

5. 5

   Put the desiccated coconut in a small bowl, add a few drops of yellow food colouring and mix well until the coconut is coloured pale yellow.

6. 6

   Spread the buttercream frosting over one side of the biscuit and sprinkle with the coconut. Add 2 chocolate chip eyes to each. Pinch a little orange fondant icing and shape into a beak and press into the mixture. Decorate with a ribbon, if you like, and serve. Will keep for 2 days in an airtight container.