Easter Chick Lollipops

Try our delicious recipe, ideal for any Easter occasion. In just 4 simple steps you can make these Easter Chick Cookie Lollipops. Then simply decorate them yourself or let everyone create their own.
Serves: 30
  • Biscuits
  • 150g buttery baking spread*
  • 150g soft brown sugar
  • 175g Carnation Condensed Milk
  • 1 medium egg
  • 225g plain flour
  • 125g self-raising flour
  • 1tsp mixed spice
  • Finely grated zest 1 lemon
  • Icing
  • 200g icing sugar
  • 2tbsp Carnation Condensed Milk
  • Yellow food colouring
  • Black writing icing
  • Yellow and orange jelly diamond sweets
  • Yellow hundred and thousands

You will also need...

2 baking sheets, lined with baking parchment and 20 lolly sticks
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    40 mins PT40M

    Cook time
    10 mins PT10M

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Each serving typically contains

  • Energy 679kJ 161kcal 8%
  • Fat 4.5g 6%
  • Saturates 1.3g 7%
  • Sugars 18.2g 20%
  • Salt 0.15g 3%

of an adult's Reference Intake (RI)*
Energy per 100g: 1836kJ/436kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. 1. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
  2. 2. Beat the buttery spread, sugar and condensed milk together until creamy. Add the egg (don’t worry if it looks like its curdling), beat well and then add the flours, spice and lemon zest. Mix to a firm but sticky dough. Cover in cling film and refrigerate for 30 minutes.
  3. 3. Roll the dough out on a well- floured surface to the thickness of a pound coin. Cut out using a 6cm round cutter. Transfer the biscuit shapes to the trays and insert the lolly sticks into the sides, just a quarter of the way through. Re- roll the trimmings to make more biscuits.
  4. 4. Bake for 10 minutes until lightly golden. Cool completely on a wire rack. Mix the icing sugar with the condensed milk, yellow colouring and a little water. Ice and decorate the biscuits with the black writing icing, for the eyes and the sweets, then leave to dry. Store in an airtight box for up to a week.
  5. *recipe is based on 70% fat buttery baking spread.

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