Prepare the cookies by pulsing together the flour, cornflour, salt, icing sugar, lemon zest and butter in a food processor until it comes comes together to form a dough in the machine. Remove the dough, knead gently and form into a ball. Wrap in clingfilm and chill for 60 minutes.
Meanwhile, prepare the jelly according to packet instructions, pour into serving glasses and chill.
Preheat the oven to 180°C/350°F/ Gas Mark 4.
Remove the cookie dough from the fridge and roll out on a lightly floured surface to 1cm (½in) thickness. Cut out shapes from the dough using a small star-shaped cookie cutter. Grease and line 2 baking trays.
Arrange on the baking trays spaced apart then bake for 12-15 minutes until they just start to colour. Remove from the oven and sprinkle with the sugar crystals and some dragee balls. Allow them to cool on the sheets before transferring to a wire rack to cool completely. Once the jelly is set, whip the cream with the icing sugar in a mixing bowl until it forms soft peaks. Spoon on top of the set jelly and decorate with a sprinkle of the pink and purple sugar crystals. Serve the cookies alongside the jelly.
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