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Shortbread Cookie Pops

Shortbread is one of my favourite biscuits to bake due to the fact that once you have measured and mixed the ingredients, you just need to press it into a baking dish or mould. What could be easier?  See more details of the Silikomart Silicon Easypop moulds here.  Cookie Pops is one the ways to make the popular treats on a stick.  Read more about the Cake Pop Phenomenon here.

12 servings

300 g butter, room temperature
500 ml cake flour
125 ml icing sugar
1 ml salt
5 ml vanilla or almond essence
a few drops water

To Decorate
200 g dark chocolate, finely chopped or Royal Icing (see recipe below)
Sugar balls, Fairy Dust, Cake Confetti or Crystals

  1. Preheat the oven to 170 ºC and place Silicomart Easy Pop Moulds of your choice on baking trays.
  2. Combine the butter, flours, icing sugar and salt in a mixing bowl by rubbing it between your fingers until it looks like breadcrumbs.
  3. Add the flavouring of your choice and a few drops water if necessary and knead until it comes together in a ball.
  4. Press dough into the holes of each mould until it is level and smooth the top.
  5. Bake for 10 to 20 minutes, depending on the size of the moulds,or until the biscuits are pale golden.
  6. Remove the moulds from the oven and set aside to cool before removing the biscuits from the mould.
  7. Transfer the biscuits to a cooling rack to cool completely.
  8. Place the chocolate in a heatproof bowl and place it over a saucepan of simmering water.
  9. Once the chocolate has melted, remove it from the heat and stir until smooth and glossy.
  10. Taking one biscuit at a time, dip one half of each biscuit in the melted chocolate and place it on a baking tray lined with a Wizbake baking tray to set.
  11. Sprinkle with Hundreds & Thousands while the chocolate is still soft.
  12. Once all the biscuits have been dipped in the chocolate, turn the biscuits over and attach the sticks by dipping the sticks in melted chocolate and laying a stick on the chocolate-covered half of the biscuits.  Refrigerate to set.
  13. Follow the same steps above if you prefer to use Royal Icing for dipping (recipe below).
  14. Store in an airtight container.


Royal Icing
1 large egg – white only
5 ml fresh lemon juice
250 ml icing sugar, sifted
Food colouring

  1. Beat the egg white and the lemon juice in the bowl of a stand mixer until combined. Or use a mixing bowl and an electric hand mixer.
  2. Add the icing sugar and beat on a low speed until combined and smooth.
  3. The icing must be meringue-like and of piping consistency.
  4. When you lift the beater, the ribbon of icing that falls back into the bowl must remain on the surface for a few seconds before disappearing. Another test is to take a cookie and place a small amount of icing in the center of the cookie. Using a small knife, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more icing sugar. If the icing is too thick, add a little water.
  5. Add food colouring of your choice and transfer the icing to a piping bag with a small plain tip.
  6. If the icing is not going to be used immediately, transfer it to an airtight container as it will harden when exposed to air.
  7. Pipe a border around the outside edges of the cake pops. Let it dry completely before covering the surface of the cake pops with the icing.  Cover the icing when not in use.
  8. Be sure to let the icing dry completely before storing the cake pops. This may take several hours.
  9. Store the cake pops between layers of wax paper for the best results.
  10. The cake pops will keep several days in an airtight container.


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Prince William’s Groom’s Cake

Prince William has picked Chocolate Biscuit Cake (also known as Chocolate Fridge Cake), a traditional British treat, as his Groom’s Cake.  It will be served at the Royal Reception as a less formal alternative to the wedding cake. This easy, no-bake cake will become a favorite with adults and kids alike, so be prepared to make it often once you have introduced it to your family and friends!  The cake needs to chill for at least 3 hours, so keep that it mind when making it!   Enjoy!

Preparation time: 20 minutes
Cooking time: 5 minutes
Serves: 20 – 30 servings depending on size


  • Purchase 3 x 200 g slabs chocolate for the cake and glaze. If a smaller quantity is required, halve all the quantities.
  • Instead of making a round cake the mixture can be set in rectangular dishes and sliced into fingers or squares (almost like fudge).

1 x 200g packet shortbread or digestive biscuits or ½ of each
450 g good quality dark or milk eating or cooking chocolate, broken up
1 cup (250 ml) cream
2 Tbs (30 ml) honey or syrup
4 Tbsp (60 ml) butter
1 tsp (5 ml) vanilla essence

¼ cup (60 ml) cream or milk
2 Tbsp (30 ml) butter
150 g chocolate, broken up

  1. Line the base and sides of a 20 cm spring-form cake tin with baking paper. Stick the paper to the sides with tiny knobs of butter. Break up the biscuits by hand into small chunks and not too finely.
  2. Place the chocolate and cream in a bowl and microwave on medium-low for 2 to 3 minutes until the chocolate has softened if tested with the tip of a teaspoon.
  3. Add the honey, butter and vanilla essence and stir until combined.
  4. Add the biscuits and mix well.
  5. Spoon the mixture into the prepared tin or tins and smooth the top with the back of a spoon.
  6. Refrigerate the cake in the round tin at least 3 hours or overnight. If made as slices or squares in rectangular containers it will set within an hour.
  7. To make the glaze, combine all the ingredients in a jug suitable for the microwave and microwave on medium-low until the chocolate has softened if tested with the tip of a teaspoon and stir until smooth.
  8. Pour and spread the glaze over the top and refrigerate the rectangular cakes.
  9. Slide a knife around the inside of the tin and remove the rim.
  10. Place the cake onto a rack to catch up drippings and pour the glaze evenly over the cake to cover the top and sides.
  11. Refrigerate until quite firm and slice the round cake into thin wedges or the rectangular cakes into fingers. Store the cake in the refrigerator but remove a short while before serving to slice easily.