Super Easy Jelly Cookies
October 24, 2020
"From our Sunday newspaper Thee Sunday Times. What we called jelly in Australia is called jello in USA."
- Serving Size: 1 (32.1 g)
- Calories 103
- Total Fat - 6.9 g
- Saturated Fat - 3.9 g
- Cholesterol - 40.7 mg
- Sodium - 70.2 mg
- Total Carbohydrate - 8.9 g
- Dietary Fiber - 1 g
- Sugars - 2.2 g
- Protein - 2.2 g
- Calcium - 10.7 mg
- Iron - 0.5 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Using an electric mixer, beat butter and sugar until pale and creamy and add the egg and beat until combined.
Sift flour over butter mixture and beat until combined and then divide dough into 3 equal portions.
Place jelly crystals in 3 separate bowls and working with one flavour at a time, add 1 tablespoon boiling water and whisk to combine (crystals will not dissolve completely) and now add 1 portion of dough and stir with a wooden spoon until well combined.
Place on a sheet of plastic wrap and using plastic wrap to avoid dough sticking to your fingers, shape into an 18cm-long log and repeat with remaining jelly crystals, boiling water and dough to make 3 logs and freeze for 30 minutes.
Preheat oven to 180C/160C fan-forced.
Line 3 large baking trays with baking paper.
Remove 1 dough log from freezer and slice log into 1cm-thick rounds and roll each round into a ball. Place balls, 3cm apart, on one of the prepared trays and press down slightly with palm of hand and then repeat with remaining dough logs.
Bake for 12 minutes or until light golden and cool on trays for 5 minutes and then transfer to a wire rack to cool completely.
Tips & Variations
No special items needed.