Ice Lolly Cookies

Prepare 500 grams of FunCakes cookie mix according to the packet instructions, wrap the dough in plastic wrap and let it rest in the refrigerator for at least one hour.

Preheat the oven to 180 °C (convection oven 160 °C).

Knead the dough well after taking it out of the refrigerator, roll it out on a work surface dusted with magic powder to a thickness of 2-3 mm and cut out lollipop shapes. Place the cookies on the tray leaving a little space between them and bake for 12-15 minutes until golden. Let the cookies cool on a wire rack.

Prepare 450 g of FunCakes royal icing mix according to the packet instructions. Divide into 3 portions. Color 1 portion pink and 1 portion brown with the FunColours gels. Thin the white and colored icing with a little water until the consistency of yogurt is achieved. Be sure to add the water drop by drop.

Let rest under a damp cloth for about 15 minutes to allow air bubbles to rise. Then pierce the air bubbles with a skewer and pour the icing into piping bags fitted with an adapter and a no. 003 tip.

Outline the cookies with fine pink and white icing, help the icing reach the edges with a cocktail stick. Let air dry for 2 hours before continuing. Then create a chocolate drip effect on the pink and white cookies with the brown icing. Immediately sprinkle the colored sugar sprinkles on the brown icing. Let dry overnight to ensure they are dry and crisp.