These playful '70s-style cookies by Katherine Sabbath will make a tasty addition to any morning or afternoon tea!


  • 3/4 cup (200g) unsalted butter, room temperature

  • 3/4 cup (165g) caster sugar

  • 2 tablespoons golden syrup

  • 2 large free-range egg yolks

  • 1 teaspoon vanilla bean paste

  • Pinch fine salt or sea salt flakes

  • ½ teaspoon ground cinnamon

  • 3 cups (450g) plain flour, plus extra for rolling

  • Hard boiled lollies in various colours, 1 cup total (Katherine used a mixture of Starburst lollipops and barley sugars)


  • 1.

    Pre-heat oven to 170°C (160°C if using fan-forced), with oven racks placed in upper and lower thirds. Line two baking trays with baking paper.

  • 2.

    Separate lollies into colour groups by placing the different colours into separate zip-top bags. Place a tea towel over the lollies and use a rolling pin or meat mallet to lightly smash until the lollies are finely crushed.

  • 3.

    In a large Pyrex bowl, use an electric mixer and beat butter and sugar on medium-high until light and fluffy (approx. 3 minutes). Add golden syrup, egg yolks, vanilla, salt and cinnamon, and beat until combined. With mixer on low, gradually add flour and beat to combine. Divide into two dough portions and flatten into discs, wrap in cling film and refrigerate for at least 30 minutes.

  • 4.

    Working with one portion at a time, roll out dough onto lightly floured non-stick baking paper to around 4mm thickness. Cover with another sheet of non-stick baking paper and place on top of a baking tray or chopping board and refrigerate until firm (approx. 30 minutes). Repeat with second portion of dough.

  • 5.

    Using the larger sized flower or butterfly cookie cutters, cut cookies in the dough. Place cookies, 2-3cm apart, on prepared baking trays. Then, with smaller-sized cutters, cut out dough in centre of each cookie. Repeat with leftover cookie scraps.

  • 6.

    Bake until cookies are pale but slightly firm (approx. 8 minutes); rotate trays halfway through the baking process to ensure even cooking. Carefully remove trays from oven and neatly fill in the cookie cutouts with crushed boiled lollies. Continue to bake until cookies begin to brown at edges and the boiled lolly centre is melted (approx. 4 minutes). Allow to cool completely on baking trays and keep stored in an air-tight container.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 132kj
  • Fat Total 5g
  • Saturated Fat 3g
  • Protein 1g
  • Carbohydrate 18g
  • Sugar 5g
  • Sodium 13mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by Katherine Sabbath for Pyrex, who teamed up to create the Pyrex "Vintage Charms" appliance range.

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