Stained Glass Cookies
A sweet and nostalgia-infused festive favourite: Stained Glass Cookies
Servings: 48 cookies
Calories: 75kcal
Equipment
- Medium and small cookie cutters.
Ingredients
- 225 grams butter
- ¾ cup caster sugar (160 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups plain flour (all-purpose flour)
- ½ teaspoon baking powder
- 1 teaspoon custard powder
- 100 grams boiled lollies
- extra flour (for kneading and rolling dough)
Instructions
- Pre-heat oven to 180 degrees celsius/360 degrees fahrenheit, fan-forced.
- Line baking trays with baking paper, greasing the corners first to prevent paper slipping.
- Cream butter and sugar on med-high in a stand mixer.
- Add egg and vanilla and beat again for a couple of minutes.
- Fold in sifted flour, baking powder and custard powder.
- Flour the kitchen bench. Separate dough into two parts and knead each until smooth.
- Wrap dough in baking paper and place into the fridge for 15-30 minutes.
- Separate the boiled lollies by colour. Place each colour bundle into a separate plastic bag and crush well using a rolling pin.
- Once chilled, roll out pastry to a thickness of about 3mm making sure the bench you're working on is well floured.
- Cut out cookies using medium cookie cutters. Cut out smaller shapes from the cookies using smaller cookie cutters. Use a spatula to transfer the cookies to the baking tray.
- Bake for 5 minutes and then remove from oven. Carefully fill each small cutout section with the crushed boiled lollies. Return to the oven and bake for a further 5-7 minutes or until lollies have melted.
- Allow to cool on trays for 10 minutes before removing cookies and placing on a cooling rack.
Notes
Storing: They should last up to a week if stored in an airtight container in a cool, dry place.
Freezing: Not suitable.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
- You'll need medium sized cutters for the cookies and smaller shapes for the cutouts. Here, I used bells, stars and Christmas trees – but you can use whatever you have in the cupboard provided the sizing works.
- Be aware that the smaller the cutout in the cookies, the more fiddly it is to fill with the crushed sweets.
- Take care filling the cutouts as sweets spilt on the cookie will look a little messy (though they'll still taste great!)
- If the dough feels too sticky and is hard to work with, add more flour to your workbench as you're kneading it and rolling it out.
- Make sure your butter and egg are at room temperature before you start.
Nutrition
Calories: 75kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 13mg | Fiber: 1g | Sugar: 5g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg