"Fancy" cookies - shortbread boat-shaped strips filled with apricot jam, chopped peanuts and chocolate drizzle. The dough is made with margarine and a spoonful of mayonnaise, which keeps it crumbly, while the raised edges stop the jam from leaking out during baking. I really recommend baking these and judging for yourself - they're delicious.
"Fancy" Cookies
Shortbread strip cookies with apricot jam, chopped peanuts and chocolate drizzle - fancy and very simple.
Ingredients
Method
- Put flour in a deep bowl, add the baking soda activated with lemon juice, and pieces of margarine. Cut with a knife or rub by hand into fine crumbs.
- Crack in the egg, add the mayonnaise and sugar. Knead the dough and gather it into a ball.
- Turn the dough onto a floured surface and divide into 3 parts. Shape each into a strip about 15 cm long, and use your fingers to form a base and raised edges - you should get rectangular 'boats'.
- Bake the shells for 10 minutes in an oven preheated to 180°C.
- Take out the strips, spoon apricot jam on top and sprinkle with chopped peanuts.
- Return to the oven for another 15-20 minutes at 180°C and bake until golden.
- Let the finished strips cool, decorate with melted chocolate drizzle and cut into pieces. Enjoy!
Notes
Shape the edges of the strips fairly high so the jam doesn't leak out during baking.
Tips
- The crumb: you can cut the margarine into the flour with a knife, but I usually rub it in by hand - it's faster and the dough turns out more even.
- Edges: shape them fairly high with your fingers - otherwise the jam will spill off the strip right during baking.
- Chocolate drizzle: only draw it on completely cooled cookies, so the chocolate sets instead of spreading.
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