- 125 g butter, softened
- ⅓ cup (75 g) caster (superfine) sugar
- 1 tsp vanilla extract
- 1 egg
- 2 cups (300 g) plain (all-purpose) flour
- ¼ cup (30 g) custard powder (instant pudding mix)
- ⅓ cup (110 g) strawberry jam
- 8 red sour straps (80 g)
- 5 yellow musk sticks (35 g)
- 8 spearmint leaves (40 g)
- 10 (45 g) black jelly beans or licorice
- 100 g white chocolate melts
StepsHide all images
Preheat oven to 180 C. Grease 3 oven trays and line with baking paper.
Beat butter, sugar and vanilla in a small bowl with an electric mixer until smooth and pale. Add egg and beat to combine. Stir in sifted flour and custard powder until a soft dough forms. Shape dough into a disc, wrap in plastic wrap and refrigerate 1 hr.
Divide dough into 3 equal portions. Using a rolling pin, roll out one portion at a time between sheets of baking paper until 20 cm round. Place rounds on oven trays. Cut rounds into 8 wedges each (but don’t separate the wedges). Bake for approximately 20 mins or until crispy.
Spread jam over ‘pizzas’ leaving a 1 cm border. To make ‘salami’, use the pastry cutter (3 cm) to cut rounds from the sour strips. To make pineapple pieces, cut musk sticks widthways into 3 mm slices. To make olives, cut spearmint leaves and jelly beans widthways into thin slices.
Place 2 slices of ‘salami’ on each pizza cookie and scatter with ‘pineapple’ and ‘olives’.
Melt white chocolate. Spoon into a small ziplock bag, snip end and drizzle chocolate over pizza to resemble melted cheese. Stand at room temperature until set.