Easter Chick Lollipops
Easter Chick Lollipops

Easter Chick Lollipops

Cook: 10 mins
Prep: 40 mins
Quite Easy
Serves: 30

Treat yourself this Spring with our delicious Easter Chick Lollipops recipe. Perfect for your kid's easter egg hunt or as a treat for all the family. Make our Easter Chick Lollipops recipe in under an hour with these 4 simple steps, then simply decorate them yourself or let everyone create their own.

Easter Chick Lollipops
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Buttery baking spread*
150g
Soft brown sugar
150g
Carnation Condensed Milk
175g
Egg
1 medium
Plain flour
225g
Self-raising flour
125g
Mixed spice
1tsp
Finely grated zest
Finely grated lemon zest (1)
Icing sugar
200g
Carnation Condensed Milk
2tbsp
Yellow food colouring
Black icing pen
Yellow and orange jelly diamond sweets
Yellow hundred and thousands
*Recipe based on 70% fat buttery baking spread
You will also need... 2 baking sheets, lined with baking parchment and 20 lolly sticks

Step 1 of 4

Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.

Step 2 of 4

Easter Chick Lollipops

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.

Step 3 of 4

Easter Chick Lollipops

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.

Step 4 of 4

Easter Chick Lollipops

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 sweets and use the black icing pen to draw the eyes, then leave to dry. Store in an airtight box for up to a week

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