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Colourful Jelly Candy Cookies
A simple shortbread dough, mixed and chilled in minutes, gets cut into big shapes and cleverly cut-out smaller ones so nothing goes to waste. A jelly candy melts into the centre of each cookie as it bakes for a playful, colourful bite.
- Total time
- 60 min
- Prep
- 20 min
- Cook
- 10 min
- Rest
- 30 min
Ingredients
Method
Blitz the flour, sugar, butter, salt and egg yolk together in the Tupperware SuperSonic Chopper Extra.
Tip into the Tupperware 2 l Pastry Bowl and bring together into a smooth ball, then chill for about 30 minutes.
Preheat the oven to 180 °C (350 °F / gas mark 6).
Roll out the lightly floured dough on the Tupperware Pastry Sheet with the Modulo Rolling Pin, dusting with a little more flour if it sticks.
Using the large shapes from the Tupperware 8-in-1 Cookie Cutters, cut out the dough and set the shapes on two Rimmed Baking Sheets placed on the cold oven racks.
Use the 4 small cutters to stamp out the centre of each cookie, placing the small offcuts alongside to bake as mini cookies too.
Halve the jelly candies and press one piece into the centre of each cut-out cookie.
Bake for about 10 minutes in the preheated oven. Let the cookies cool completely before lifting them off.
