Ingredients for Stained Glass Cookies
110g unsalted butter
65g icing sugar
1 medium egg
3 tsp vanilla extract (almond/coconut if you prefer the taste!)
220g plain flour (plus a little extra for dusting/rolling)
12-15 boiled, coloured sweets
Cookie Cutters – same shape in two different sizes
2-3 WELL greased/lined baking sheets
room in the fridge for chilling
makes about 25
1) In a large bowl whisk together the butter and sugar until a little paler in colour. Once done, whisk in your egg and vanilla extract. Tip: try not to over mix/whisk. Whisking well will give the biscuits a light and fluffy texture but will make them spread and loose thier shape a little when cooking.
2) Next pour in the flour. To start off I used a wooden spoon to bring everything together and then finished off using my hands until it forms into a ball. Cover the ball with cling film and pop in the fridge to chill for about an hour (if you have time).
3) Once the dough is chilled, take the ball out of the fridge, cut it in half and place one half back in the cling film and then back in the fridge.
4) Sprinkle some flour onto a clean work surface and, using a rolling pin, roll one half of the dough into one large flat sheet, at about 1-2cm thickness. (No worries if it’s little thicker, you just get a thicker cookie) Then take your biscuit cutter, dip it into some flour or icing sugar and cut out your larger shape, followed by pressing the smaller shape into the middle and then poking the smaller shape out. (I kept these and baked them later for some mini treats)
Place them on the prepared baking sheets. These can be placed quite close together, as they don’t spread much in the oven. (Make sure you use all the dough, not forgetting the one in the fridge, re rolling any extra dough together and repeating, until you have used everything up)
5) Place back in the fridge to chill for another hour or so. Preheat the oven to 180oC.
6) While this is chilling its time to do some bashing! Separate the coloured sweets into different zip bags or pop one colour into a pestle and mortar (or small bowl and the end of the rolling pin) and bash them. Literally. Until the are obliterated. If using a pestle and mortar, make sure you wash it into between colours so there is no contamination of shades!
7) Take the cookies out of the fridge and sprinkle about a teaspoon of the bashed sweets into the middle of the dough. Make sure the level of the bashed sweets is flush against the top of the cookie, no more. Also spread it out so it goes into all the corners.
8) Place them in the oven for about 12mins. Keep an eye on them, they are done when they start to brown slightly around the edges.
9) Once you have taken them out of the oven, the sweet part will be bubbling. Leave them to cool COMPLETELY on the baking tray. Carefully remove them from the baking sheets and there you have it!
Check out BakingBright on Instagram!