Personalised next day delivery?

Order by 4pm!

Earn £1 of Pressie Points for every £10 you spend! Sign in to earn
Blog home
Share
learn to ice
learn to ice

How to: Christmas stained glass window biscuits

23 November 2017

 | 

4 mins

Tis’ the season for show stopping bakes and to help you wow your friends and family this Christmas we have created these ‘stained-glass window’ biscuits! Inspired by our 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.
Our simple all-spice biscuit recipe is used as the base for our Nutcracker Collection and is a recipe that we use every day in the Biscuiteers bakery throughout the Christmas period. The flavour is subtler than gingerbread, so it’s perfect for big and little Biscuiteers alike.
ALL SPICE BISCUITS RECIPE

Ingredients

  • - 170g Caster Sugar
  • - 170g Salted Butter
  • -  170g Golden Syrup
  • - 520g Plain Flour
  • - 80g Self Raising Flour
  • - 1 ½ tsp Mixed Spice
  • - 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

serves:24

difficulty:Easy

40 mins

Line icing (you can follow our recipe and guide here)
  • Before you begin making your biscuits, preheat your oven to 170C / 350F / gas mark 4.


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


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


  • 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.


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


  • 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.


  • 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.


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


  • Use your rolling pin to roll out your dough as evenly as possible - until approximately 5mm thick all over.


  • 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.


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


  • 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.


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


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


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


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


  • Once the melted sweets have hardened, transfer to a wire rack 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.
Our All-Spice recipe features in our brand new book, Biscuiteers Book of Iced Gifts, which you can pre-order now!
Don't forget to share your creations with us on Twitter, Facebook and Instagram with the hashtag #Biscuiteering!