These unusual biscuits are shaped into ice cream cones and decorated with icing to represent ice cream and sprinkles, to be, well, the sprinkles.
For the biscuits, preheat the oven to 170C/330F/Gas 3 and line two baking trays with greaseproof paper.
Sift the flour into the bowl of a free-standing electric mixer.
Add the butter, sugar, poppy seeds and golden syrup.
Mix using the electric mixer fixed with the paddle attachment, starting slowly and gradually mixing to bring the mixture together as a dough.
Gently knead into a ball, wrap in cling film and rest at room temperature for 20 minutes.
Split the dough in half and roll each half into a 4mm/¼in thick sheet using a rolling pin on a well-floured surface.
With a template in the shape of an ice cream cone, cut 9 biscuits from each sheet of dough, using a sharp knife to cut around the template.
Lift the biscuits with a palette knife onto the baking tray.
Bake for 10 minutes, or until golden-brown. Remove from the oven and then place on a wire rack to cool.
For the icing, place the egg whites in the bowl for the mixer and fix the whisk attachment on.
Add the lemon juice and icing sugar.
Start the mixer at slow speed to bring the icing together. Increase to full speed for two minutes.
Divide the mixture in half, place one half in a piping bag and place the other half in a bowl and cover for use later.
Cut the end off the piping bag leaving a very small hole.
Pipe a trellis pattern on one end of each biscuit in the shape of an ice cream cone.
Mix about five tablespoons of cold water into the remaining icing until it reaches ribbon stage.
Divide this mixture into three bowls and colour one brown, one pink and one yellow adding a drop of each colour of food colouring to each bowl.
Decorate the top of six of the biscuits with yellow icing (to be the ice cream) and sprinkle with hundreds and thousands.
Decorate another six biscuits with brown icing and sprinkle with chocolate strands.
Decorate the last six biscuits with pink icing and sprinkle with red sprinkles. Serve.
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