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Unicorn drops recipe

Unicorn drops recipe

14 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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