Stained glass window biscuits
- January 2009
- for lots of people
- Takes 25 minutes to make and 15-18 minutes to cook, plus cooling
These fab biscuits look so pretty with the sweets in the middle of each one. Kids will love making them.
8-10 pink and yellow boiled sweets
115g butter, softened
55g golden caster sugar
180g plain flour, plus extra for dusting
1 tbsp milk
1. Preheat the oven to 180°C/fan160°C/ gas 4. Cut pieces of baking paper to fit 2 large baking trays. Put the pink and yellow sweets in separate plastic food bags and use a rolling pin to bash the sweets a few times, so they break up into small pebbles about 1cm big. Set aside.
2. Beat the butter and sugar in a bowl, until pale and creamy. Sift the flour into the mixture, then add the milk. Use your hands to mix everything together into a ball of dough.
3. Sprinkle a little flour over a work surface. Split the dough into 2 pieces. Roll out 1 piece with a floured rolling pin until it is about 5mm thick. Using biscuit cutters (about 8cm x 4cm), cut out Christmas shapes. Using a 1.5cm fluted pastry cutter, cut circles out of the middle of each of the biscuits. Carefully move the cookies to the trays with a fish slice. Repeat with the remaining dough, then re-roll the trimmings to make more biscuits, about 25-30 in total. Put a different coloured sweet pebble into the middle of each biscuit hole. The sweets melt while the biscuits bake to form ‘glass’ windows.
4. Bake for 15-18 minutes, until the biscuits are just golden. Cool on the trays, then transfer to a wire rack. (Make sure the sweets have set hard before removing from the trays.) Store in an airtight container in a cool place for up to 5 days.
If you’re giving these as presents to hang on the tree, make a small hole near the top of each one once cooked and still warm. Thread ribbon through the holes when cool.
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