Candy Cane Stained Glass Biscuits
Emily Davenport
10 servings
30 minutes
292
British
Baking recipes
Have fun baking with children this Christmas with these cute and tasty Candy Cane Stained Glass Biscuits. They can even double-up as edible Christmas tree decorations! A Dairy Diary recipe.
For more delicious seasonal recipes, check out the Dairy Diary festive recipe collection.
Ingredients
- Butter 200g (7oz)
Icing sugar 100g (3½oz)
Plain flour 185g (6½oz) plus extra for dusting
Cocoa powder 15g (½oz)
- Red and white candy canes 3, crushed with a rolling pin
Directions
Preheat oven to 180°C/160°fan/Gas 4. Line two large baking trays with baking paper.
Cream together butter and icing sugar, sift in flour and cocoa, then knead until smooth.
On a lightly floured surface, roll out to about 5mm (1/4in) thick.
Cut out star shapes, then cut smaller star shapes out to make ‘windows’. Place on prepared trays, re-roll and cut out until all dough has been used.
Make small holes for ribbon if you want to hang the stars on the Christmas tree.
Bake for 8 minutes then fill ‘windows’ with crushed candy canes and return to the oven for about 3 minutes until candy has melted. Leave to cool on trays.
Thread with ribbon for hanging (if wished). Store in an airtight tin.