The addition of the raspberry jelly crystals to this cookie dough not only gives a fabulous pink colour to the cookies but imparts a lovely raspberry flavour. Think pretty, pink heart shaped cookies for Valentine’s Day. Once baked, sandwich with raspberry jam or some buttercream.
This is a sticky dough and needs to be rolled out between 2 pieces of parchment. Do not add more flour to dough when rolling as this will lead to a dry cookie. Do tap the cookie cutters in some flour before cutting out shapes. Watch the baking time as a minute too late and the cookie browns at the expense of losing that pretty pink colour.
Feel free to sandwich cookies with some buttercream instead of the jam.
Ingredients
- 2 TB rice flour
- 2 TB cornflour
- 2 TB icing sugar
- 1 c cake flour
- 125 g butter
- 80 g packet of raspberry jelly
- 2 tsp water (approx)
- 2 TB raspberry jam
- melted white chocolate to decorate (optional)
Method
- Sift rice flour, icing sugar, cornflour and cake flour into a mixing bowl.
- Rub butter into dry ingredients until mixture resembles large bread crumbs.
- Stir in packet of jelly
- Add a teaspoon or 2 of water to bring the mixture together.
- Gather dough together and cover with clingwrap. Refrigerate for half an hour.
- Preheat oven to 160 degrees celsius.
- Using 2 sheets of baking paper, roll out chilled dough between sheets to a 3 mm thickness.
- Using cookie cutters, lightly tap onto some flour and cut out shapes.
- Place on a greased and lined baking tray, 5 cm apart.
- Bake for 15-20 minutes until firm to the touch but not browned.
- Cool on tray for 5 minutes before turning onto a wire rack to completely cool.
- Sandwich cookies together with a little jam.
- Melt 50 g of white chocolate and using a spoon drizzle chocolate over cookies or dip one end of the cookie into the chocolate.
