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Window shortbread with melted sweets
The trick lies in the thickness: the thinner and more even the shortbread, the better the melted-sweet window holds together once baked. The Extra Chef blends the dough in seconds, and the adjustable pin removes any guesswork from rolling.
- Total time
- 60 min
- Prep
- 20 min
- Cook
- 10 min
- Rest
- 30 min
Ingredients
Method
In the Tupperware Extra Chef, bring together the flour, sugar, butter, salt and egg yolk, then blend until a dough forms.
Quickly shape it into a smooth ball by hand, place it in a 2 l Tupperware bowl and rest it in the fridge for about 30 minutes.
Take the racks out of the oven and set it to 180 °C (350 °F).
On a lightly floured pastry sheet, roll the dough out with the Tupperware adjustable rolling pin fitted with the 3 mm guides, dusting again if it sticks.
Using the large cutters from the Tupperware cutter set, stamp out the cookies and set them on the Tupperware silicone baking sheet placed on a cold rack, then hollow out the centre of each with the small cutters.
Split the gummy bears in half and tuck one half into each hollow. Slide into the oven for about 10 minutes.
Wait until fully cool on the tray so the sweet sets firm, then lift the cookies off. Repeat with the rest of the dough.
