Stained-Glass Biscuits
By OcadoLife
Published on 26 April 2022
Get the kids baking this Christmas and bake a batch of these crumbly shortbread-like biscuit recipes from food writer and stylist Jenny White. These biscuits don’t take much time or work to bake or prepare, they don’t need much mixing or kneading because the gluten in the biscuits just needs to activate and not become firm or chewy. Glacier sweets are popped in the middle of the cut out stars to create a stain glass window effect on these Christmassy biscuits, plus you can use any flavour or colour you like. Hang these near fairy lights for a pretty glow for easy edible gifting ideas to make with the kids.Time and servings
27 minsTotal time
15 minsPrep time
12 minsCooking time
Ingredients
- 115 g of unsalted butter, at room temperature
- 115 g of caster sugar
- 1 medium egg
- 115 g of golden syrup
- 400 g of self-raising flour, plus extra to dust
- 0.5 tsp of ground cinnamon
- 1 pinch of ground cloves
- 12 fox’s glacier mints or fruits
Method
Step 1
Beat the butter and sugar until pale and fluffy, then beat in the egg and syrup. Sift in the flour and spices, mix to a soft dough and knead briefly in the bowl. Divide in half and wrap. Chill half in the fridge for 1 hr – use this for the baubles. Chill the other half until you make the biscuits (step 4). The dough can be chilled for 2 days or frozen for up to 1 month.Step 2
Preheat the oven to 180°C/160°C fan/gas 4. Line 2 baking trays with baking paper. On a floured surface, roll out the bauble dough to 5mm thick. Use large biscuit cutters to cut out shapes, then smaller cutters to make the centres. Re-roll the trimmings and repeat. Place on baking trays, use a skewer to make a hole in the top of each bauble, and bake for 5 mins.Step 3
Remove from the oven. Divide the sweets between the centres; bake for 5-7 mins, until the sweets have melted and filled the spaces. Remove from the oven; cool fully, thread with ribbon and decorate with the icing.Step 4
To make biscuits (without sweets) from the rest of the dough, roll out to 5mm thick and cut out your chosen shapes (you can freeze them at this stage on a baking-paper lined tray for 1 month). Bake for 10-12 mins at 180°C/160°C fan/gas 4.