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Shaka shaka cookies


  • 1/2 cup (120 milliliters) butter, room temperature
  • 3/4 cup (180 milliliters) sugar
  • 1 teaspoon (5 milliliters) vanilla extract
  • 1 egg
  • 2 cups (480 milliliters) flour
  • 1/4 teaspoon (1 milliliter) salt
  • Assorted hard candies
  • Vanilla candy melts or white chocolate, for assembly
  • Small assorted edible confetti, for filling


  1. Preheat oven to 350 F (180 C). Beat together butter and sugar in a bowl. Add vanilla. Crack egg into the bowl and continue beating. In a separate bowl, combine flour and salt. Add flour mixture to butter mixture and mix until incorporated. Turn dough out onto lightly floured counter. Roll out into an 8x8-inch square. Cover in plastic wrap. Refrigerate at least one hour. Remove from fridge and roll out evenly. Cut 36 shapes in dough. Use slightly smaller cookie cutters of the same shape to cut out centre of cookies. Place on cookie sheet lined with parchment. Blitz candies in a food processor until they form a fine dust. Spoon candy dust into centre of 24 cookies or 2/3 of the cookies.
  2. Bake 12 minutes until cookies are golden just along the edges and candy dust has melted into centre. After removing cookies from the oven, run a toothpick through the candy centre to remove air bubbles and fill in any gaps. Melt candy melts or white chocolate on stove or in microwave.  Put in a piping bag. Pipe candy melt around edge of one cookie with a candy centre.
  3. Take a cookie without a centre and place it on top – candy melt should act as glue. Drop some edible confetti in the centre. Pipe more candy melt on the edge of the cookie without a centre. Place cookie with a candy centre on top. Allow to sit until candy melt has set. Repeat for remaining cookies.

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