I’ve always wanted to try making stained glass biscuits and the festive season seemed like the perfect opportunity to indulge my inner child. So drum roll please for these Stained Glass Christmas Biscuits! Granny used to have an array of recipes books which I remember flicking through as a child. In fact, I’m pretty sure she probably still has most of them.
There is a few recipes in these books that always stick out in my mind; the Toadstool birthday cake, traffic light biscuits, castles made with ice cream cones and of course, stained glass biscuits. I’d always wanted to try and make stained glass biscuits as a child but as I have no memory of actually making them I can only assume we never did. But now I’m the grown up and I get to choose what we make! It’s safe to say J was delighted with the idea of these and I’m pretty delighted myself with the results of these Stained Glass Christmas Biscuits myself.
The recipe is simple and the process of making them is deceivingly so too; what appears to look like a little work of art is really quite straight forward. The hardest part was probably actually finding the sweeties for them. I originally went on the search for Fox’s Glacier Fruits but after trying around 4 different shops & failing to find them, it eventually struck me to try looking at the cheap sweeties in the supermarket. And as expected, Asda delivered with their very own Smartprice alternative. Although any other supermarket branded clear boiled fruit sweeties will do also!
- 300g Plain Flour
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 175g Butter
- 100g Golden Syurp
- 250g Clear Boiled Fruit Sweeties
- Sift the flour, ginger, cinnamon & ginger into a large bowl.
- Rub the butter into the flour using your hands until the mixture resembles breadcrumbs.
- Add the golden syrup and mix with a spoon until lumps start to form, then use your hands to form a dough. Wrap the dough in cling film & chill for around 30 minutes, during which time pre-heat your oven to 180°c, line your baking trays with greaseproof paper and sort your sweeties into individual colours in separate sandwich bags; then crush the sweeties by bashing them with a rolling pin.
- Lightly flour your work surface and roll out the dough to around 1cm thickness. Use the cutter of your choice to cut your biscuit and then us a smaller cutter to remove a centre shape also.
- Transfer your biscuits to the lined baking tray and use a skewer to make a hole at the top of your biscuit if you plan to hang them from your Christmas Tree.
- Use your broken sweeties to fill the cut-out centres of your biscuits and then bake for around 15 minutes or until the sweeties have melted & the biscuits are golden.
- Once the biscuits have started to cool a llittle & the sweeties have solidified again, transfer to a wire rack to cool.