Oreo Biscuit Chick Pops for Spring

Dust the non-stick mat with a little icing sugar or cornflour. Using the silicone rolling pin, roll out a small amount of orange sugarpaste to about 4mm in thickness. Cut four flowers per chick for the wings and feet using a blossom plunger cutter.

Roll 14 small balls of sugarpaste and pinch the tops to make a small cone-shaped beak for each chick.

Separate the two halves of your Oreos™ using a sharp knife. Roll the Oreo™ along the knife – that way there is less chance of it snapping.

TIP: If you don’t have a blossom plunger cutter, roll small balls of orange sugarpaste and flatten between your thumb and index finger.

Set a heatproof bowl over a saucepan of simmering water over a medium heat (bain-marie). Add the candy melts to the bowl and stir for 2–5 minutes until melted.

Dip the ends of the cake-pop sticks into the melted chocolate and put them in the centre of each Oreo™. Carefully sandwich the two halves of the Oreos™ back together. Let the chocolate set for around 5 minutes.

Dunk your Oreo™ pops in the melted chocolate and top immediately with the shimmer sprinkles whilst the chocolate is still soft.

Add the googly eyes, wings, feet and beak. Set aside for 5–10 minutes to allow the chocolate to harden.

And eat!

TIP: You can also melt the candy melts in a microwave, stirring every 20 seconds until completely melted. Add a little vegetable shortening if the candy melts feel too thick.

TIP: If your kids just can’t wait, you can put the Oreo™ pops in the freezer to speed up the setting of the chocolate.