Biscuiteers Stained Glass Window Biscuit: How To

Recipe & Image Credit: Biscuiteers

Biscuiteers Stained Glass Window Biscuit Recipe

Biscuiteers Stained Glass Window Biscuit Recipe.

Tis’ the season for show-stopping bakes and to help you wow your friends and family this Christmas Biscuiteers have created these ‘stained-glass window’ biscuits! So cool, indeed.

Inspired by their much loved Nutcracker Collection they are perfect for hanging on your Christmas tree as your festive lights will twinkle through the sugary ‘windows’ flickering light around the room.

So today, they have kindly let me share their beautiful recipe here.

Biscuiteers Stained Glass Window Biscuit Recipe:

All Spice Biscuit Recipe:

(Makes approximately 24 biscuits)

Ingredients:

170g Caster Sugar

520g Plain Flour

80g Self Raising Flour

170g Golden Syrup

1 ½ tsp Mixed Spice

170g Salted Butter

1 Large Egg

1tsp Vanilla Essence

Coloured hard-boiled sweets

Sweet and Star shaped biscuit cutters

Food safe bag

Straw

Rolling pin

Ribbon or String

Line icing

Biscuiteers Stained Glass Window Biscuit Recipe
Biscuiteers Stained Glass Window Biscuit Recipe

Biscuiteers Stained Glass Window Biscuit Recipe:

How To Make:

1.) Firstly, before you begin making your biscuits, preheat your oven to 170C / 350F / gas mark 4.

2.) Weigh out your sugar, butter and golden syrup in a large mixing bowl.

3.) Weigh out your plain flour, self-raising flour and mixed spice in a separate bowl.

4.) Add your egg and vanilla to the sugar, butter and golden syrup in your large mixing bowl and mix on a low speed for 3 minutes, or until there are only small lumps of butter visible.

5.) Turn the speed of your mixer up to a medium speed for 1 minute to reduce the size of the butter lumps.

6.) Sift the dry ingredients (both types of flour and mixed spice) into your large mixing bowl and mix everything together on a slow speed for 1 minute, or until combined.

7.) Turn your mixer up to a medium speed for 30 seconds, or until the dough clings together and the sides of the bowl are clean.

Roll Your Dough:

8.) Turn your dough out on to a clean work surface. Divide into two and squash into even, flat discs.

9.) Use your rolling pin to roll out your dough as evenly as possible – until approximately 5mm thick all over.

10.) Once your biscuits have been rolled out, use your cutters to cut out the shapes from the dough. Once all your biscuits are cut – transfer to lined baking trays.

11.) Use a smaller cutter or a small knife to cut out a circle in the centre of each biscuit.

12.) Use a straw or small cutter to poke a hole out of the top of each biscuit. Be careful not to make this hole too near the edge of the biscuit.

13.) Place the trays lined with your biscuits into the oven and bake for 10 minutes.

14.) Whilst your biscuits are baking, place your hard-boiled sweets into a food bag and use a rolling pink to crush up the sweets.

15.) Remove your biscuits from the oven – carefully sprinkle the crushed up sweets into the centre of each of your partially-baked biscuits.

16.) Bake for a further 8 minutes or until golden-brown and crisp with the sweetie centres melted.

17.) When the melted sweets have hardened, transfer to a wire rack to cool.

Leave To Cool:

Once completely cool, you can now decorate your biscuits! Use red, gold and white line icing to pipe decorative designs on your biscuits.

Add extra shimmer with sugar, golden balls and edible food paint. Leave to dry.

Finally, thread some ribbon or string through the hole in the top of each biscuit.

Hang the biscuits on your Christmas tree so the lights can shine through the ‘window’ centres.

Biscuiteers Stained Glass Window Biscuit Recipe and Image Credit:  Biscuiteers.

So what do you think of these Biscuiteers Stained Glass Window Biscuit?

Do you fancy making some? Because I do!!

You Might Also Like:

The Snowman™ And The Snowdog Biscuit Tin Review:

Firstly, I have always been a big fan of Christmas. Always have, always will be.

When I was growing up my Mum and Dad made Christmas a very special time.

So my Husband and I have passed the magic of Christmas down to our Children. The Snowman™ And The Snowdog Biscuit Tin Review.

Santa’s Little Helper And Sparkling Peppermint Swirl Holiday Cocktails:

Secondly, are you counting down the days until Christmas? So are you planning any Christmas get-together’s?

Maybe you are also looking for any Christmas cocktail recipes to serve up at your Christmas parties? Santa’s Little Helper And Sparkling Peppermint Swirl Holiday Cocktails.

How To Ice Christmas Holiday Cookies With Biscuiteers:

Last but not least, icing your Christmas cookies. So today, thanks to the Biscuiteers, I have their very own recipe to share with you!

So you can have a go at making your own Snowman biscuits for Christmas too.

How cool. Furthermore how adorable? How To Ice Christmas Holiday Cookies With Biscuiteers.

Biscuiteers Stained Glass Window Biscuit Recipe

Biscuiteers Stained Glass Window Biscuit Recipe:




Finally, lovelies;

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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12 Comments

  1. La Table De Nana
    7th December 2017 / 7:28 pm

    Super job!

  2. 22nd November 2020 / 10:04 pm

    Beautiful!

  3. 22nd November 2020 / 10:17 pm

    I remember making these as a child, and then with my own children, when they were young – such a very effective method, with such a very pretty result! Thank you for the reminder… happy Christmas preparations!

  4. 27th November 2020 / 7:27 pm

    These are beautiful cookies!! Thanks for sharing at the What’s for Dinner party! Have a wonderful weekend.

    • 28th November 2020 / 10:53 am

      Thanks for hosting and stopping by Helen 🙂

  5. 1st December 2020 / 1:51 am

    These are amazing to put on a tree, I wonder how they store for future use?

    • 6th December 2020 / 4:53 pm

      Thanks Karren. If you are making them to go on your tree, I would make fresh ones each year.

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