Cinnamon Bun Cookie Pops

• 250g butter, softened
• 1¼ cups (200g) CSR Soft Icing Mixture
• 2 cups (300g) White Wings Plain Flour
• ½ cup (90g) rice flour
• ⅓ cup (50g) White Wings Cornflour
• 2 tbsp milk
• ¼ cup (55g) firmly packed CSR Brown Sugar
• 3 tsp ground cinnamon
• 1 tsp finely grated orange rind
• ¾ cup (90g) finely chopped roasted pecans
• 1⁄3 cup (110g) apricot jam, warmed
• 100g (3 ounces) white chocolate Melts, melted

Tip:
You can make these cookies without the lollipop sticks if you prefer. Cookies will keep in an airtight container for up to 1 week.

1. Beat butter and icing sugar in a large bowl with an electric mixer until light and creamy. Stir in combined sifted flours in two batches then milk.
2. Cut dough in half; knead each half on a floured surface until smooth. Roll out each portion of dough between sheets of baking paper into 20cm x 23cm (8-inch x 9¼-inch) rectangles. Slide dough, still on paper, onto a tray. Refrigerate for 15 minutes or until slightly firmer. Remove top layer of paper.
3. Combine brown sugar, cinnamon, rind and ¼ cup of the pecans in a small bowl. Leaving a 1cm (½-inch) border, scatter brown sugar mixture over dough. Using paper as a guide, roll up each piece from one long edge. Transfer to tray; refrigerate for 15 minutes.
4. Preheat oven to 160°C/325°F. Line oven trays with baking paper.
5. Cut logs into 1.5cm (¾-inch) slices. Place slices, cut-side up, about 3cm (1¼ inches) apart on oven trays. Gently insert a lollipop stick 2cm (¾-inch) into base of each cookie.
6. Bake cookies for 20 minutes or until pale golden. Brush hot cookies with jam. Press remaining pecans on sides of cookies.
7. Spoon chocolate into a small resealable plastic bag; snip the tip of one corner and drizzle chocolate over cookies. Leave until chocolate is set.