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Easter Egg Biscuit Pops Recipe

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12 cookie pops – oval shaped

Apricot jam

1.5 lb Renshaw Red Ready to Roll Fondant

1.5 lb Renshaw Yellow Ready to Roll Fondant

1.5 lb Renshaw Blue Ready to Roll Fondant

1.5 lb Renshaw Green Ready to Roll Fondant

1.5 lb Renshaw Pink Ready to Roll Fondant

Decorating Instructions
Cover each oval shaped cookie pop with a thin layer of apricot jam.
Knead each of the Renshaw Red, Yellow, Blue, Green and Pink Ready to Roll Fondant until pliable before rolling out individually. Lightly dust your work surface with confectioner's sugar and roll each icing out to the desired thickness.
Use an oval cutter similar in size to your cookie pops to cut out oval shapes in the various coloured icings, and place a different colour fondant oval on top of the biscuit.
Mark shapes in the icing to create Easter Egg patterns.