Christmas Pudding Biscuit Pops Recipe
Email this recipe
- Knead and roll out the Renshaw White Ready to Roll Fondant to 1/8in thickness and cut circles using a cookie cutter similar in size to those of your cookies. Using a small sharp kitchen knife, cut each circle in half with a wavy line.
- Soften the wavy line by rubbing the cut edge with your fingers. Fix to the front of each cookie using a little water.
- Knead and roll out the Renshaw Green Ready to Roll Fondant and cut out holly leaves using a holly leaf plunger cutter. Glue to the white fondant using water.
- Form small peppercorn sized balls of Renshaw Red Ready to Roll Fondant. Fix in clusters of three between the leaves, sticking in place using water.