Granny's Kitchen

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Festive Rainbow Cookie Bites December 19, 2015

Festive Christmas Cookie Bites

Three layers of almond sponge cake are put together with sticky apricot jam and topped with chocolate to make these rainbow cookie bites.

 

Ingredients

 

8 oz marzipan
1 cup granulated sugar
10 oz unsalted butter, softened, cut into pieces
4 large eggs, separated
½ teaspoon salt
2 cups plain flour, sifted
1 teaspoon red food coloring
1 teaspoon green food coloring
1 jar smooth apricot or raspberry jam
8 oz pound semi-sweet or bittersweet chocolate, chopped small
1 teaspoon butter
Method
You’ll need three 9 x 12 inch rimmed baking tins.
Preheat oven to 175C/gas 4. Line the baking tins with parchment paper.
Combine the marzipan and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in the butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
Add the flour and salt to the mixing bowl and beat until just combined.

In a clean bowl, whisk the egg whites until foamy. While whisking slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form.
Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
Divide the batter evenly among 3 bowls. Stir enough red food colouring into 1 bowl to make a deep salmon colour. Stir enough green food colouring into another bowl to make a medium green colour. Leave the third bowl uncolored.
Transfer the batter to the prepared pans, smoothing out the tops.
Bake for 8 – 10 minutes, until the cake is just begining to come from the edge of the pan. Cool completely on wire rack. These are very thin cakes so do not try to remove the parchment paper until the cake is cold or it will break!
Spread half of the jam over the red cake and place the green cake on top. Spread the rest of the jam on the green cake and place the uncoloured cake on top.
Wrap the cake in clingfilm, put a 9 x 12 inch rimmed baking tin over this then put several tins of baked beans or whatever you have on the baking tin. This will help hold it all together. Leave like this overnight.
Remove the cans and the clingfilm.
Melt the chocolate and  butter in a heatproof bowl set over a pan of simmering water. Let cool for 5 minutes then pour on the cake, using a spatula to spread it to cover the cake.

 

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