Watermelon Sugar Cookies
A showpiece cookie — slice and reveal a watermelon cross-section in dough form. Green rind, white pith, pink flesh and chocolate-chip seeds. Three doughs, one log.
Per serving
Ingredients
- 125 gMarvo
- 125 gSugar
- 1/2 tspBaker's ammonia
- 20 mlWater
- 1 tspVanilla essence
- a pinchSalt
- 250 gMaida
- 1/8 tspBaking powder
- 7 gMilk powder
- 7 gCustard powder
- 2 tbspChocolate chips (for seeds)
- as neededGreen food colour
- as neededRed food colour
Method
- 1
Beat marvo and sugar until creamy.
- 2
Dissolve ammonia in water. Add to marvo with vanilla, salt.
- 3
Sieve maida, baking powder, milk powder and custard powder. Fold in.
- 4
Knead into a soft dough. Divide into three parts: 60% pink, 30% white, 10% green.
- 5
Tint the largest piece with red food colour. Press chocolate chips into it — these are the seeds. Roll into a thick log.
- 6
Roll the white dough into a thin sheet. Wrap around the pink log.
- 7
Tint the green dough; roll into a sheet and wrap around the white-covered log. You now have a striped log — pink core, thin white, green outer.
- 8
Wrap in cling film and chill 30 minutes.
- 9
Slice into 6 mm rounds. Each slice will look like a watermelon wedge if you cut in half. Lay flat on a tray.
- 10
Bake at 170°C for 14–16 minutes. The colours stay vivid because the bake is mild.