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How to make Bluey Magic Xylophone Cookies

Freeze! It’s time for some mischievous Magic Xylophone Slice & Bake cookies!

Bring a bit of Heeler magic to your kitchen with these Magic Xylophone Slice & Bake Cookies! Colourful, fun, and full of Bluey-inspired mischief – just try not to freeze anyone mid-bite!

You will need:

Note: Make sure a grown up helps with small pieces, preparation and baking.

Method:

The Ingredients

  1. Cream the butter and sugar: In a large mixing bowl or the bowl of your stand mixer, beat the butter and sugar together on medium speed for about 2 minutes, until light and fluffy.
  2. Add wet ingredients: Mix in the egg white and vanilla extract until smooth, about 1 minute.
  3. Form the dough: With the mixer on low, add the flours and salt and mix until a loose, crumbly dough forms.
  4. Divide and colour the dough: This part can be a little tricky. Refer to the video to get you through!

    Divide the dough into 5 uneven pieces:
    – One piece should be about a third of the total dough.
    – The remaining two-thirds should be divided into 4 smaller portions in descending size—imagine a staircase, with the largest piece about the size of a golf ball and each piece getting slightly smaller.

    Add colours to each piece:
    – Leave the largest piece (about one-third of the dough) uncoloured—this will be the natural base.
    – Knead the strawberry fruit powder into the largest of the remaining four pieces until fully combined.
    – Repeat with the mango powder, matcha powder and blue spirulina or butterfly pea powder for the other three pieces, so you end up with four coloured pieces and one uncoloured.

the xylophone block

  1. Roll each of the four coloured pieces into strips about 10cm long and roughly ¾ cm thick, using your fingers to gently round the edges. The width of each piece should be a few millimetres wider than the piece before it.
  2. Stack the strips on top of each other in size order, largest at the bottom and smallest on top, creating a colourful staircase effect.
  3. Add the outer layer: Roll out the reserved plain dough to about 1cm thick. Cut two strips about 10cm long—one slightly wider than the widest red strip and the other slightly wider than the narrowest blue strip.
  4. Press the larger strip to the red strip and the smaller strip to the blue strip, sandwiching the colourful layers in place. The plain dough should cover the top and bottom while leaving the sides exposed.
  5. Chill the dough block: Wrap the entire block in plastic wrap and freeze for at least 30 minutes or until firm.

Slice, decorate and bake!

  1. Preheat the oven to 160°C and line a baking tray with baking paper.
  2. Unwrap the chilled log and slice it into 0.5cm thick cookies.
  3. Place cookies on the tray, spacing them about 2cm apart.
  4. Roll small pieces of leftover dough into tiny balls and press one ball at either end of each colour to resemble the xylophone’s mounting pins, just like the ones that hold the metal keys in place.
  5. Bake: Bake for 12-15 minutes or until the edges are lightly golden.

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