Dizzy biscuit lollipops

Dizzy biscuit lollipops
Rating: (0 ratings)


  • 270 g plain flour
  • 40 g Dansukker Superfine Sugar or 60 g Dansukker Icing Sugar
  • 1 tsp Dansukker Vanilla Sugar
  • 200 g butter or margarine
  • 1 egg
  • Red food colouring
  • Hundreds and thousands
  • sticks

Preheat the oven to 175 °C.

Mix the ingredients together until they form a dough.

Place half of the mixture in another bowl and add the red food colouring. Do not colour the other half.

Wrap the doughs in cling film and leave them in the fridge for 15 minutes.

Roll out both pieces of dough, preferably on baking parchment, placing the red dough over the light-coloured one.

Carefully roll them together from the long end and roll them in the hundreds and thousands.

Leave the dough in the fridge for 15 minutes before cutting it up. Cut the dough into discs, about 0.5 cm across, and, if desired, place a stick in the middle.

Bake in the centre of the oven for about 8 minutes. Leave the biscuits to cool on a wire rack. Store in an airtight container.

The recipe was made by