Shortbread Popcorn Cookies
Yum
Shortbread Popcorn Cookies are white chocolate chip, strawberry jam and popcorn cookies. This is the best kid friendly recipe you’ll ever need !
These sweet buttery cookies with strawberry jam and single popcorn on the top make such an elegant yet budget friendly children birthday dessert! It is a show stopper and no matter how many shortbread popcorn cookies you serve, they all are gone before you know it!
Once you decide to make this home made treat, please have in mind these are time consuming goodies. Making them requires two hours of your time but every second is worth of it.
When making these, I don’t use stand mixer but simply make the dough on a flat surface using my hands. Rec coloured jam is highly recommended; we suggest one of our two strawberry jam recipes:
Wild Strawberry jam without Pectin or Strawberry Rosemary Jam
By doing so, you may need to mix those since there are whole strawberries in there and what you need for these shortbread cookies is jelly like spread to cool on flat baking pan to cool completely before you start grabbing it with knife to place on every cookie.
If you look closer to the detailed list of ingredients below, you will find out there is no granulated sugar, no brown sugar, no salt and no baking powder in the dough. You have enough sugar in the jam and white chocolate, popcorns are salty and baking powder would make these to rise and we don’t want this to happen since you need flat surface to cover with jam and chocolate bottom popcorns.
If you are interested in more popcorn recipes, here is one we find interesting to try:
Gluten Free Popcorn Bread Recipe
For simple version of popcorn cookies go to Popcorn Cookies .
if you haven’t made popcorn using a pan ever, here is the best way to learn how to do it:
Shortbread Popcorn Cookies
Shortbread Popcorn Cookies are white chocolate chip, strawberry jam and popcorn cookies. This is the best kid friendly recipe you'll ever need !
Ingredients
- Ingredients for shortbread pastry:
- 2 cups + 2 Tbsp all purpose flour
- 16 Tbsp unsalted butter, room temperature
- 2 Tbsp vanilla extract
- 1 egg, medium sized
- 6 Tbsp sour cream
- Ingredients for jam layer:
- 1 ½ cup strawberry jam
- 4 Tbsp water + 1Tbsp gelatine powder
- White chocolate ganache:
- ½ cup white chocolate chips or 100 grams bar of white chocolate
- White food colour to taste
- 3 Tbsp whipping cream
- 1 Tbsp milk
- Salty pop corns
Instructions
-
Quickly combine shortbread ingredients on a flat clean working surface.
-
Cover baking sheet pan baking dishes with parchment paper and leave aside.
-
Preheat the oven to 180 C / 356 F.
-
Roll out half of the dough to get 4 – 5 millimeters thick dough.Cut out flowers or circles to have 1 ½ inch in diameter cookies. Repeat the same with the other half of the dough.
-
Bake at 180 C / 356 F for about 10 minutes or until the edgesbecome lightly golden. Leave to cool after baking.
-
Cover one sheet pan dish with aluminium foil and leave aside.
-
Combine water and gelatine powder in a mug and leave to rest according to the instructions on the package. My instructions said to leave for10 minutes. Combine your gelatine with jam, boil for 3 minutes and pour on folium covered sheet pan. Leave to cool completely.
-
Using knife, peel a jam off the foil to have about 1 inch pieceand place it over each the cookie.
-
Melt white chocolate with whipping cream, milk, and food colour onlow heat, in small sized pan.
-
Prepare salted pop corns, pin each one using toothpick, dip in chocolate ganache and place it on your jam spread so it sticks to it once cooled completely.
Leave a Reply