Description
Scottish shortbread cookies adorned with colorful Jelly Tots create a playful twist on classic baking. Sweet, buttery layers mingle with fruity candy gems, offering a delightful treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups (312.5 grams) flour
- 250 grams (8.8 ounces) margarine
- 1/2 cup (100 grams) icing sugar
Flavoring:
- 1/2 teaspoon vanilla essence
Topping:
- Jelly Tots (as needed)
Instructions
- Using an electric mixer, whip margarine and powdered sugar until creamy and airy, creating a smooth pale mixture.
- Incorporate vanilla extract, blending thoroughly to distribute the flavor evenly.
- Gradually fold flour into the mixture, gently kneading until a cohesive, soft dough forms without overmixing.
- Load the dough into a piping bag fitted with a small round tip, and carefully pipe delicate circular shapes onto a prepared baking sheet, maintaining uniform size.
- Gently press a single Jelly Tot onto the center of each piped cookie, ensuring it adheres slightly.
- Chill the cookie tray in the refrigerator for approximately 10 minutes to help maintain the cookies’ shape during baking.
- Preheat oven to 180°C (350°F) and bake cookies for 10-12 minutes, watching for subtle golden edges as a sign of perfect doneness.
Notes
- Softening margarine beforehand ensures smooth, even mixing for a light, airy texture.
- Use room temperature ingredients to help dough come together more easily and prevent crumbly results.
- Select colorful Jelly Tots to create visually appealing cookies that catch everyone’s eye.
- For gluten-free version, swap regular flour with a high-quality gluten-free blend to maintain delicate shortbread consistency.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 188 kcal
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg