Stained Glass Cookies

How about sharing a little love any day of the year with these sweet heart cookies. 
Simple to make & great to share!


For our cookies we used:
8oz plain flour
4oz butter (cut into small chunks)
4oz caster sugar
2 tablespoon of milk
12 coloured boiled sweets
Icing pens & edible glitter to decorate
2 heart shape cooking cutters  (large & small)

Method:
1. Sieve the flour into a bowl, add the butter & rub the mixture until it resembles breadcrumbs.

2. Add the sugar & milk, & mix until a soft dough consistency is formed. Transfer the dough to a plastic food bag & leave in the fridge for 1 hour.

3. To prepare the middle of the cookie, place the unwrapped boiled sweets into a plastic food bag & bash crush the sweets with a rolling pin. To prevent the bag from splitting fold it over several times. (Minnie had great fun bashing the sweets, although needed a little help as they took some force to break.)


3. Roll out onto a floured surface & cut the hearts out with the cookie cutters, keeping the smaller heart cutouts for later. Transfer all the cookies to the baking tray. (We wrapped our baking tray in foil & greased with a little butter to prevent the sweets from sticking to the base.)


4. Once all the hearts are on the baking tray it's time to add the sweets (a very exciting moment in our household)! Sprinkle the crushed sweets into the centre cut-out, taking care not to spill too many onto the cookie.  If you wish to make hanging cookies, just add a hole to the top of the cookie before you add the crushed sweets, & add ribbon once cooked.


5. Bake for 10-15mins at 180˚C/350˚F until the cookies are golden & the sweets have melted. Remove from the oven & leave to cool in the baking tray.
6. Once the sweets have set in the centre of the cookies, carefully remove them from the tray & leave to cool on a wire rack.


 Check out the gorgeous stained glass effect when a light is shone through.


7. Once the cookies are cool place the smaller hearts back into the centre again. These prevent the colourful center being covered with icing in the next step, & allow you to decorate the mini biscuits at the same time as the larger ones! Decorate with icing pens, edible glitter, sprinkles, or anything that you think your valentine would like! 



8. When the decorations are complete, the mini hearts can be removed & the icing left to set.



9. Add to gift bags & share the love! We bagged some up to share with friends & neighbours, but these hearts would also look very sweet hidden in a gift box, or how about leaving them anonymously next to someone’s cup of coffee! :-)


Great for exploring maths & science... & they taste rather yummy too!


4 comments:

  1. I am looking forward to making this with my little two! May I ask, is castor sugar, the same as white sugar? Or is it a larger crystal. I am in Canada. Not sure if you are referring to sugar that is just white, but has a different name in another country. I would think that white sugar as I know it would sub in just fine. (hoping this doesn't sound rude) Cheryl-A

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    1. Great to hear from you Cheryl. Castor sugar in the UK is super fine sugar, so I guess any fine sugar would be a perfect sub. (We made some of these the other day with half brown/half white sugar & they came out fine.) Would love to hear how your cookies turn out, happy baking :) x

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  2. Thanks for this recipe my daughter and i will try it today in Outback Australia.

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  3. My daughter and I just made this as a trial run for Christmas and the weather was yucky! First successful time of making these ever, so thanks. Our dough was a little wet, but I did leave it overnight in the fridge...Nicky

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