Step 1

Using an electric mixer, beat butter and sugar until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Beat until combined. Divide dough into 3 equal portions.

Step 2

Place jelly crystals in 3 separate bowls. Working with one flavour at a time, add 1 tablespoon boiling water. Whisk to combine (crystals will not dissolve completely). Add 1 portion of dough. Stir with a wooden spoon until well combined. Place on a sheet of plastic wrap. Using plastic wrap to avoid dough sticking to your fingers, shape into an 18cm-long log. Repeat with remaining jelly crystals, boiling water and dough to make 3 logs. Freeze for 30 minutes.

Step 3

Preheat oven to 180C/160C fan-forced. Line 3 large baking trays with baking paper.

Step 4

Remove 1 dough log from freezer. Slice log into 1cm-thick rounds. Roll each round into a ball. Place balls, 3cm apart, on one of the prepared trays. Press down slightly with palm of hand. Repeat with remaining dough logs. Bake for 12 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.