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  1. Home
  2. Baking

Jelly Cookies

Warning: You'll need to make a double batch of these - they'll be gone in seconds! - by Kim Meredith
  • 03 Feb 2020
Jelly Cookies
Prep: 25 Minutes - Cook: 12 Minutes - Easy - Makes 28
Proudly supported by

TIP! Iced biscuits can be made up to two days ahead. Un-iced biscuits can be made up to four days ahead. Store in an airtight container at room temperature. 

Ingredients

175g unsalted butter, chopped, at room temperature

2 tablespoons caster sugar

2 x 85g packets raspberry or lime jelly crystals

1 egg

1 cup self-raising flour

1 cup plain flour

ICING

½ x 330g packet royal icing (1 ¼ cups)

1 ½ - 2 tablespoons hot water

Method

  1. Grease and line two large oven trays with baking paper. 

  2. Place butter, sugar and 1/2 cup of the jelly crystals in a small bowl of electric mixer, reserving remaining jelly crystals for decoration.

  3. Beat until light and fluffy. Add egg. Beat until combined. Transfer to a large bowl. Add flours. Stir until combined. Roll level tablespoons of mixture into balls. Place, about 4cm apart, on prepared trays.

  4. Cook in a moderately slow oven (160C), swapping trays halfway through, for about 12 minutes, or until just firm to touch. Remove. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.

  5. To make icing, place icing mix in a medium bowl. Stir in enough hot water (we used about 1 ¾ tablespoons) to form a spreadable consistency. (Icing should just drip down sides of biscuit, without being too runny.) 

  6. Spoon 1 teaspoon of icing over each biscuit. Spread slightly. Sprinkle with some of the reserved jelly crystals. Allow icing to set before serving.

  • Baking
  • biscuit and cookie recipe
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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