With all the beautiful colours of Autumn surrounding us at the moment, I wanted a bake that would reflect that for this week’s post. These beautifully eye catching stained glass cookies do just that! And not only are they delightfully delicious, they are also stunning to look at too, don’t you agree?
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Stained Glass Cookies
So without further ado, here is what you will need to make approx 24 cookies.
- 125g Unsalted Butter, Room Temp
- 100g Golden Caster Sugar
- 1/2 Beaten Egg
- 1 tsp Vanilla Extract
- 225g Plain Flour
- 1 Bag Boiled Sweets (assorted colours)
- 6cm Round Cookie Cutter
- Any Leaf Shaped Cutter (approx 4cm)
This week, I have also created another step by step video tutorial for you to enjoy.
And here is the usual step by step guide:
To make the dough, cream together the butter and sugar in either a stand mixer or a large glass bowl using an electric hand whisk. Mix until light and fluffy.
Add in the egg and vanilla extract and mix until smooth and 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 and 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 and 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.
Store in a metal tin. (Metal tin’s ensure they keep their crunch whereas a plastic tub will make them go soft.)
And there you have it! Aren’t they just beautiful? I think they look so effective and you could easily adapt them (using different cutters) to suit any occasion or season.
For example, why not swap the leaves for Christmas trees and snowflakes? Then add a hole in the top, thread through a pretty ribbon and BOOM! Gorgeous Christmas tree decorations!
Another great thing is that you will likely have quite a bit of powdered boiled sweets left over. Simply transfer these to food bags and store in an airtight container ready for you to use on your next stained glass cookies creation.