Annabel Karmel’s Stained Glass Window Biscuits Annabel Karmel 10 December, 2012 Christmas Recipes Recipe from Annabel’s app ‘Annabel’s Essential Guide to Feeding your Baby and Toddler’ available from iTunes and Google Play £3.99 (image attached). These novelty Christmas cookies shaped like Christmas Trees, Stars, Bells and Reindeer etc.. are fun to make together with children. They particularly enjoy crushing the sweets and using cookie cutters to cut our shapes from the dough. The melted sweets harden to make a window in the centre of the biscuits and they look wonderful hanging on a Christmas Tree. Suitable from 2 years Prep time 50 mins Cooking time 12 mins Makes 25 Not suitable for freezing Ingredients 350g/12 oz plain flour 1 tsp bicarbonate of soda 2 tsp ground ginger 1/2 tsp salt (half) 100g (4 oz) butter 175g (6 oz) soft brown sugar 1 egg 4 tbsp golden syrup different coloured fruit flavoured boiled sweets White Icing 100g Royal Icing 6 tsp water Or use White Writing Icing narrow ribbon Method Pre-heat the oven to 180C/350F/Gas 4. Mix the flour, bicarbonate of soda, ginger and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. Beat together the egg and golden syrup and mix into the flour mixture to make a smooth dough, kneading lightly with your hands. Crush the sweets in their wrappers using a rolling pin. Sprinkle flour on a clean work surface and roll out the dough until about 1/2cm (1/4in) thick, then cut into shapes using a selection of Christmas Cookie cutters. Transfer to lined baking sheets. Cut out shapes in the centre of each biscuit, making sure you leave a good edge all around the biscuit. Completely fill the hole in each biscuit with crushed boiled sweets. Make a hole at the top of each biscuit using a drinking straw so that you will be able to thread a ribbon through it later. Bake for 11-12 minutes until golden. While the biscuits are still warm, check the holes are still there, otherwise push a straw through again. Do not remove the biscuits from the baking tray until they have cooled as the boiled sweets need to harden. Once the sweets have hardened, gently lift the biscuits onto a wire rack with a palette knife to finish cooling. You can decorate the biscuits with piped white icing. Mix the royal icing together with the water to get a good consistency and use this to ice the cookies. Alternatively use white writing icing. Thread ribbons through the holes to make loops for hanging.