• Unsalted butter (or unsalted margarine)100g
• Sugar80g
• Whole egg1
• Cake flour200g
• Hard candy (Cubby Lop recommended)to taste

1. 1

   Cream 100g of unsalted butter until smooth, add 80g of sugar, and mix well until the mixture turns light and fluffy.

2. 2

   Beat 1 whole egg thoroughly, breaking it up well, and add it to the bowl a little at a time while mixing.

3. 3

   Sift in 200g of cake flour and fold gently to combine until the dough comes together.

4. 4

   Wrap the dough in plastic wrap and let it rest for about 1 hour.

5. 5

   If the hard candy is large, break it into small pieces and sort by color for easier use.

6. 6

   Preheat the oven to 180°C.

7. 7

   Roll out the dough thinly, use a large cutter for the outer shape, then use a smaller cutter to cut out the center. If the cutters are difficult to use, chill the dough in the refrigerator first for better handling.

8. 8

   Place the cookies on a baking sheet lined with parchment paper and bake for about 10 minutes until they turn light golden brown.

9. 9

   Fill the cut-out centers with hard candy and bake for another 5 minutes while watching carefully.

10. 10

    Once baked, let the cookies cool without moving them until the candy hardens completely.

Hard candy like Cubby Lop is recommended as it's small and easy to use. Be careful not to overfill as the candy may overflow. Avoid overbaking, as the candy may disappear or burn - check frequently and adjust as needed.

• Calories80 kcal
• Protein1 g
• Fat4 g
• Carbs11 g
• Sodium0.05 g