Jelly Crystal Cookies are jelly and cookies wrapped into the one sweet treat – you really can’t go wrong here!
These Choc Orange Jelly Crystal Cookies are based on Nana Ling‘s recipe from 1939. The only change I’ve made is adding the chocolate drizzle, which makes the cookies look and taste even better.
The jelly crystals flavour and colour these cookies and, surprisingly, don’t make them too sweet. I was a little worried they were going to be oversweet, but they’re a lovely, crispy, balanced cookie.
I’m looking forward to experimenting with some of the other flavours that are available in jelly crystals.
How well do you know Aeroplane Jelly?
- Aeroplane Jelly started out being made in a bath tub in 1927! Tram driver Bert Appleroth made jelly crystals and distributed them along his Sydney Tram route.
- The little girl in that famous ad is 5 year old Joy King. She beat 200 other children to become the voice of Aeroplane Jelly.
- It wasn’t until the 1970’s that Aeroplane Jelly was launched outside NSW.
- In 2008, the Aeroplane Jelly Jingle was added to the National Film and Sound Archive as a sound of Australia.
- Last year, Aeroplane Jelly introduced Miss Z and Miss Y’s favourite – Glitter Jelly!
🎵 I like Aeroplane Jelly, Aeroplane Jelly for me.
I like it for dinner, I like it for tea, A little each day is a good recipe.
I like Aeroplane Jelly, Aeroplane Jelly for me. 🎵
Making Jelly Crystal Cookies
These cookies are rather simple to prepare, and require a small hand mixer only. Just make sure you have the all-important jelly crystals on hand as well as rice flour and coconut – the rest of the ingredients are standard things most people usually have in their home kitchen.
Nana Ling’s Jelly Crystal Cookies recipe
Keep scrolling for the tested and tweaked version.
- 115 grams butter
- 1 packet orange jelly crystals
- 55 grams sugar
- 1 egg
- 55 grams coconut
- 55 grams rice flour
- 115 grams plain flour
- 1 teaspoon baking powder
- 1 pinch salt
- 50 grams chocolate
- Mix butter, jelly crystals, sugar and egg with a hand mixer until combined.
- Stir in coconut, rice flour, flour, baking powder and salt.
- Take a dessert spoon full of mixture for each cookie and roll into a ball. Place on a well greased tray then press each ball of mixture a little with a fork.
- Bake in a moderate oven for 15 minutes.
- When cool, drizzle with melted chocolate.