Creamy soda and spices infuse biscuit pops coated with white chocolate. Perfect for tea, parties, or festive gatherings.
# Components:
→ Biscuits
01 - 7 oz (about 200 g) digestive biscuits or graham crackers
→ Filling
02 - 1/4 cup (60 g) unsalted butter, softened
03 - 1/2 cup (100 g) cream cheese, softened
04 - 2/3 cup (80 g) powdered sugar
05 - 2 tablespoons cream soda concentrate or syrup
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground allspice
10 - Pinch of salt
→ Coating
11 - 7 oz (about 200 g) white chocolate, chopped
12 - 2 tablespoons cream soda concentrate or syrup (optional, for flavoring chocolate)
13 - Sprinkles, edible glitter, or crushed spiced biscuits for decoration
# Preparation Steps:
01 - Place digestive biscuits or graham crackers in a food processor and pulse until finely crushed. Transfer the crumbs to a large mixing bowl.
02 - In a separate bowl, beat together unsalted butter and cream cheese until smooth. Add powdered sugar, cream soda concentrate, vanilla extract, cinnamon, nutmeg, allspice, and a pinch of salt. Mix until the ingredients are fully integrated.
03 - Add the crushed biscuits to the cream cheese mixture and stir until a uniform dough forms.
04 - Roll the dough into 16 evenly sized balls and arrange them on a parchment-lined tray. Freeze for 20 to 30 minutes until firm.
05 - Gently melt the white chocolate in a heatproof bowl set over simmering water or microwave in short bursts. If desired, incorporate cream soda concentrate into the melted chocolate.
06 - Insert a lollipop stick into each chilled ball. Dip each pop into the melted white chocolate, letting any excess drip off. Immediately decorate with sprinkles, edible glitter, or crushed spiced biscuits while the coating is still wet.
07 - Position dipped pops upright in a styrofoam block or place on a parchment-lined tray. Refrigerate until set, approximately 15 minutes, before serving.
