Firework Cookie Pops

Method

Make it together.

1. Preheat the oven to 180u00b0C/160u00b0C Fan/350u00b0F/Gas Mark 4. Line three baking trays with baking paper. Put the butter and caster sugar in a bowl and beat until pale and creamy.
2. Sieve in the flour and stir together to make a mixture that resembles a crumble topping. Add the Caramel Flavour and milk. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth and pliable.
3. Roll out the dough to a thickness of u00bd cm (u00bc inch). Using an 8cm (3inch) sun-shaped or flower-shaped cookie cutter, cut out 12 shapes, re-rolling the dough as necessary.
4. Arrange 4 cookies on each tray. Put a paper (not plastic) cookie pop stick underneath each cookie and press down gently to push the dough onto the stick. Prick with a fork and chill for 30 minutes.
5. Bake for 10-12 minutes until firm and lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
6. To decorate, dust the work surface lightly with icing sugar and knead the Regal-Ice until smooth and pliable. Roll out thinly and cut out 12 shapes using the same cookie cutter, re-rolling as necessary.
7. Brush the tops of each cookie with honey and stick the icing shapes neatly on top. Using the tubes of writing icing, pipe firework-like patterns on the icing and leave for a few minutes to dry before serving.