Redcurrant jelly and marzipan cookies
Rich almond flavoured cookies with a redcurrant jelly filling and finished with lashings of dark chocolate. Sit down with an almond Baileys coffee and one of these marzipan cookies for a warming festive treat.
Servings: 24 cookies
Ingredients
- 200 g margarine
- 75 g golden caster sugar
- 1 tsp vanilla
- 300 g plain flour
- 200 g marzipan
- 1 tsp baking powder
- 1/4 tsp salt
- 80 g redcurrant jelly
- 60 g dark chocolate
- 2 tsp icing sugar
Instructions
- Line 2 baking trays with parchment paper. Pre heat the oven to 180°C / 160°C fan / gas mark 5.
- Add the margarine, sugar and vanilla to a large mixing bowl. Use an electric hand whisk to cream the margarine and sugar.
- Sift in the plain flour, baking powder and salt. Fold in the grated marzipan. Then use the electric whisk to beat the the ingredients until well combined and a soft dough has formed.
- Use your hands to mould the dough into 24 small balls. Use your fingers to form a small well in the centre of each ball. Add half a teaspoon of red currant jelly into each cookie.
- Place the baking tray in the centre of the oven and bake for 18 minutes and the cookies have turned a pale golden shade.
- Remove from the oven and leave the cookies on the baking tray for 5 minutes. Then transfer the cookies to a wire rack and allow to cool. Meanwhile add the chocolate to a small heatproof bowl. Place over a saucepan filled with a 200mls of water. Heat over a low heat until the chocolate has melted. Allow the chocolate to cool for 5 minutes.
- Use a sieve to decorate the cookies with a fine dusting of icing sugar. Then pour the chocolate into a piping bag. Pipe the chocolate over the cookies in a zig zag design. Allow to cool before serving.