Unicorn drops recipe

Method

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.

• See more Summer desserts and bakes for kids

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