Stained-Glass Cookies

Children will love to make these magical stained-glass cookies. They are the perfect cookies to hang on the Christmas tree, however, I would advise you to simply hang them just before eating, as if left for too long the cookies will begin to soften and the centre will begin to melt. You can use any hard candies you please, but the apple drops make the perfect centre, as their flavour marries perfectly with the cinnamon in the cookie.

Stained-Glass Cookies

Ingredients

Makes approx 15
300g plain flour

100g caster sugar

1 tsp cinnamon

200g butter

1 egg

25ml milk

1 tsp vanilla extract

A handful of apple drops

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6. Prepare two baking trays with sheets of parchment paper.
2. Using a food processor blitz the flour, sugar, cinnamon, and butter until the mixture resembles breadcrumbs. In a cup combine the egg, milk and vanilla extract, and with the processor on a low speed gently drizzle into the mixture.
3. Once the dough is together, turn out onto a floured board and knead it lightly. Place in the fridge for 30 minutes to harden slightly.
4. On a lightly floured surface, roll out the dough to the thickness of a euro coin. Cut into shapes using festive cutters. Place on the baking, then carefully cut out a smaller shape in the middle of each cookie. Keep re-rolling the cut-offs into shapes until all the dough is used up.
5. Place the apple drops into a freezer bag and carefully bash with a rolling pin until they are well crushed. Pour about half a teaspoon of the crushed sweets into the center of each cookie.
6. Using a skewer make a hole at the top of each biscuit. Place in the oven and bake until golden or pale brown for 12–15 minutes, depending on their thickness. Place the ‘inner’ cookie shapes on a separate baking tray and bake for about 6-8 minutes, depending on their size.
7. Remove from the oven. Check with a skewer that the hole at the top of each biscuit hasn’t covered over. Cool on a wire rack.
8. When completely cooled thread with a thin ribbon and dust with some icing sugar.
9. The cookies are now ready to hang on the Christmas tree, but they are best enjoyed on the day they are made.

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