Unicorn drops recipe

Unicorn drops recipe

7 ratings

Kids will love creating these bright biscuits with their swirls of colourful dough. Made with cream cheese and vanilla, these pretty biscuits have a soft texture and make a tasty sweet treat or baking activity to try at home. See method

  • Serves 8 (makes 8 drops)
  • 15 mins to prepare and 15 mins to cook, plus freezing and cooling
  • 379 calories / serving


  • 125g (4oz) icing sugar
  • 160g (5 1/2oz) butter
  • 75g (3oz) soft cheese
  • 1 egg
  • 1/2 tsp vanilla extract
  • 275g (9oz) plain flour
  • red, yellow, green and orange flavoured writing icing pens
  • edible silver lustre
  • mini stars

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    12g 60%
  • Sugars

    19g 21%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 45.3g Protein 5.1g Fibre 1.4g


  1. In a mixing bowl, beat the icing sugar with the butter, soft cheese and egg until smooth. Add the vanilla extract and plain flour; mix to form a soft dough.
  2. Divide the dough between 6 bowls and add 1 tsp of different food colouring gel to each; mix well. Wrap each coloured dough in nonstick baking paper and freeze for 45 mins, or until firm.
  3. Preheat the oven to gas 4, 180°C, fan 160°C. Line a work surface with a large piece of nonstick baking paper. Divide each coloured dough into 8 pieces. Take one piece in each colour and roll into 15cm lengths. Line up the coloured lengths side by side and gently press together to make a rainbow sausage. Twist at each end to make a 20cm rope. Coil the rope onto a lined baking sheet, tucking in any surplus dough. Repeat with the remaining dough to make 8 biscuits.
  4. Bake for 12-15 mins. Cool on a wire rack. Brush each with edible silver lustre and scatter with coloured mini stars.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

See more Summer desserts and bakes for kids

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