Sweet fennel lollipop
Item 1 of 1
- Petit four
- 10
- 25 minutes
A simple lollipop recipe from Vineet Bhatia which will add some fun to any dinner party. Make these in advance and keep them in an airtight tin. Buy sugar-coated fennel seeds online or from a good Indian grocery store.
First published in 2015
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Ingredients
Metric
Imperial
Sweet fennel lollipop recipe
- 50g of unsalted butter
- 50g of icing sugar
- 1 egg white
- 50g of plain flour
- 40g of ground almonds
- 3 tbsp of sugar-coated fennel seeds
SAVE RECIPE
Equipment
- Cocktail sticks
Method
1
Beat the butter and icing sugar together until pale and creamy, then mix in the egg white a little at a time. Fold in the plain flour and ground almonds
- 50g of unsalted butter
- 50g of icing sugar
- 1 egg white
- 50g of plain flour
- 40g of ground almonds
2
Put 10 spoonfuls of the mixture on a baking sheet lined with a non-stick baking mat or a sheet of baking parchment, spacing them well apart
3
Sprinkle the sweet fennel seeds on them. Place a cocktail stick within each spoonful of the mixture
- 3 tbsp of sugar-coated fennel seeds
4
Bake in an oven preheated to 180°C/Gas mark 4 for 3-4 minutes, until the tuiles are light golden
5
Remove them and immediately trim if needed as they will harden very quickly on cooling. Place on a wire rack to cool and firm up
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