Christmas Jitterbug Cookies

Christmas Jitterbug Cookies
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  • 240 g plain flour
  • 60 g Siúcra/McKinney's Icing Sugar
  • 200 g butter or margarine, softened
  • 1 egg yolk

Meringue mixture

  • 2 egg whites
  • 65 g Siúcra/McKinney's Light Golden Brown Sugar
  • 10 g gingerbread spice

Mix the flour and Siúcra/McKinney's Icing Sugar in a bowl. Add the cut up fat and mix to breadcrumbs with a fork. Add the egg yolk and work into a dough. Put in the refrigerator for at least 1/2 hour. Whisk the egg white until stiff. Mix in the Siúcra/McKinney's Light Golden Brown

Sugar and spices carefully.

Roll out the dough into a rectangle measuring about 50 x 30 cm. Spread the meringue mixture over the dough. Roll it up. Place in the freezer for about 1/2 hour so that the roll is thoroughly chilled. Set the oven temperature to 160°C.

Cut into slices a good 1/2 cm thick and place on a baking tray lined with greaseproof paper. Bake in the centre of the oven for about 20 minutes.