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1
Sift the flour and sugar separately.
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2
Chop the candies finely and separate by colour.
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3
Bring the butter to room temperature.
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4
Mix the butter with a whisk until it becomes a creamy texture.
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5
Add the sugar in 3 batches.
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6
Whisk well as you go.
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7
Beat the eggs well, making sure to cut through the egg white membrane.
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8
Add the batter from Step 2 in 3 batches, mixing well after each addition.
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9
Add the sieved flour into the bowl.
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10
Mix lightly with a spatula until blended, making sure it doesn't turn into a paste.
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11
Wrap in plastic wrap and leave for 1.5 hours in fridge.
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12
Dust your work surface and roll the dough out with a rolling pin at 3 to 5 thickness (Preheat the oven at 340F/170C).
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13
Cut into any shape you like, and cut out its inside so you leave an outline of the dough.
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14
Arrange on the baking pan, and bake for 6 to 9 minutes in the oven 340F/170C.
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15
(When they brown lightly, they're done.)
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16
Take the pan out, and let it cool.
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17
Leaving the pan as is, put the crushed candies into the holes, leaving no gaps.
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18
Bake for 2-5 minutes at 340F/170C or until the candies melt.
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19
When the candies have melted, then take the pan from the oven.
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20
Do not shake the cookies until they have cooled completely.
