Stained Glass Biscuits
Edible Christmas decorations or just an awesome festive kitchen-based craft activity with the kids.
These biscuits are fun to make, taste great and look really special hung where the light can catch them. The kids get so excited to see these come out of the oven.
You can add any combination of colours to make an infinite number of window designs. Personally, I love the simple single-coloured windows, but you can go multicoloured.
If you’re planning to use these as a craft activity, I recommend baking the biscuits ahead of time, so you can then just do step two of the recipe by popping them back on to baking trays, letting the kids (and grown-ups) add the crushed lollies and bake them 6 minutes to create the coloured window.
Special equipment: You will need a set of cookie cutters (round or stars) and a straw.
Stained Glass Biscuits
Allergy Info
15 mins
15 mins
20 biscuits
Ingredients
- 1 cup caster sugar
- ¾ cup sunflower oil
- 6 tbsp dairy-free milk of choice
- 1 tsp vanilla extract
- 3 cups gluten-free flour
- 2 tsp baking powder (gluten-free)
- ½ tsp xanthan gum (omit if your flour already has this ingredient)
- ½ tsp salt
- 1 pack boiled, hard lollies (see recipe notes)
Instructions
Step 1:
- Preheat oven to 170C/340F and line a baking tray with parchment paper.
- Using your hands or an electric mixer (with dough hook or K attachment) combine all the ingredients. Continue mixing until you have formed a smooth dough.
- Wrap the dough in plastic or beeswax wrap and rest in a cool place for 30 mins (not the fridge).
- After resting, roll out the dough with a rolling pin to about 8mm thick.
- Using the largest cutter in your cookie set, cut out your cookies and place them on your lined tray. Now take the smallest cutter in your set and make a hole in the center of each cookie (this is your window).
- Optional: Using a straw cut out a hole at the top of your cookie (this lets you attach a piece of ribbon later).
- The leftover dough can be added back together and rolled again. Continue rolling and cutting until you have used all the dough.
- Bake your biscuits for 8 minutes (so they are cooked but still blonde). As these will go back in the oven later.
- Let the biscuits cool on the baking tray for 5 minutes before transferring to a cooling rack. You want them to be nice and flat for step two.
Step 2:
- Preheat oven to 200C/390F and line your trays with parchment paper.
- Separate your boiled lollies into individual colours and crush the lollies, being careful to preserve the individual colours. Place the lollies into Ziplock bags and hit them with a food hammer or rolling pin, or you can use a mortar and pestle. The sweets should be crushed but not pulverized!
- Place your biscuits back into a lined baking tray and using a teaspoon fill the windows with crushed lollies. Recommend sticking with single colours.
- Bake the biscuits in the oven at 200C/390F for 6 mins or until the candy centers are completely melted and start to bubble.
- Allow to cool completely before attaching string. They are then ready to hang on your Christmas tree or get eaten up!
Recipe Notes
- You can get boiled/hard sweets at your local supermarket, but I love these lollies and these pops (you will just need to remove the sticks).
- You can stop at the end of step one and store these biscuits for up to 5 days in an airtight container.
- Once completed these biscuits will last a further 5 days in an airtight container.
