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
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Quickly combine shortbread ingredients on a flat clean working surface.
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Cover baking sheet pan baking dishes with parchment paper and leave aside.
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Preheat the oven to 180 C / 356 F.
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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.
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Bake at 180 C / 356 F for about 10 minutes or until the edgesbecome lightly golden. Leave to cool after baking.
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Cover one sheet pan dish with aluminium foil and leave aside.
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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.
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Using knife, peel a jam off the foil to have about 1 inch pieceand place it over each the cookie.
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Melt white chocolate with whipping cream, milk, and food colour onlow heat, in small sized pan.
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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.