Stained Glass Cookies
Check out the attached video for a fun tutorial, or follow to recipe here:
125g Unsalted Butter, Room Temp
100g Golden Caster Sugar
1/2 Beaten Egg
1 tsp Vanilla Extract
225g Plain Flour
1 Bag Boiled Sweets/Hard Candy (assorted colours)
6cm Round Cookie Cutter
Any Leaf Shaped Cutter (approx 4cm)
To make the dough, cream together the butter & sugar in either a stand mixer or a large glass bowl using an electric hand whisk. Mix until light & fluffy.
Add in the egg & vanilla extract and mix until smooth & light.
In thirds, sift in the flour. Mix with a wooden spoon until it comes together to form a crumbly dough.
Flatten into a disc, wrap in cling film & refrigerate for 1 hour.
Meanwhile, sort the boiled sweets into colours then blitz each colour individually in a food processor until almost powder. (Small ‘crystals’ are fine.) Set to one side until needed.
Remove the dough from the fridge & roll out to approx 3-4mm thick in-between 2 sheets of baking paper. Using the 6cm round cutter, cut out discs and place them onto a baking tray. Refrigerate for a further 20 minutes.
Preheat your oven to 190°C/Fan 180°C.
Place 12 of the dough discs evenly apart on a lined baking tray. Then, using a leaf shaped cutter of your choosing, cut out the centre of each disc. (Don’t throw these away, either roll them up and reuse the dough or bake them as they are – they’re so cute!)
Carefully fill the centres with the powdered sweets. Use whatever colours you like but try not to get any on the actual dough itself. (Don’t throw any leftovers away! See end of post for why.)
Bake in the centre of the preheated oven for 8-10 minutes. Keep a close eye on them. The biscuit should be just browning on the edges & the centres should have melted and will likely be bubbling.
Allow to cool on the tray for about 5 minutes until the centres have gone hard. Then transfer to a wire rack to cool completely.
Repeat the process for the remaining discs.