Recipes+
Ingredients
Method
1.Using an electric mixer, beat butter, sugar and essence in a medium bowl until pale and creamy. Add egg; beat to combine. Sift flour over butter mixture. Using a wooden spoon, stir to combine.
2.Place dough on a lightly floured surface. Divide in half. Using hands, shape each half into a 30cm log. Wrap each log in plastic food wrap. Freeze 2 hours, or until firm.
3.Meanwhile, using a pair of scissors, cut each jube into 6 pieces. Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper.
4.Remove logs from freezer 15 minutes before slicing. Slice into 1.5cm rounds. Place rounds on prepared trays. Bake 10 minutes or until light golden. Cool slightly. Press jubes into biscuits. Bake for 2 minutes or until jubes melt slightly. Cool on trays for 5 minutes; transfer to a wire rack to cool completely.
Make ahead: Prepare dough up to end of Step 2; freeze for up to 2 months. Thaw at room temperature for 1 hour; slice and bake. Replace jube pieces with mini candy-coated chocolates.
Note
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