Elsie & Fleur

Edible Christmas tree decorations look set to be on-trend this year. We asked our talented cook Trish Kennedy for one of her favourite recipes to share with you...

Stained glass cookies
Prep time: 30 min
Cooking time: 10 min
Makes: 10-15 biscuits

220g butter, softened
100g light soft brown sugar
350g plain flour, plus extra for dicing
1tsp ground ginger, or ground cinnamon
A splash of milk
50g demerara sugar
A selection of fruit-flavoured boiled sweets, in different colours, crushed with a rolling pin
50g icing sugar
2tbsp lemon juice


  • Preheat the oven to 180oC or 160oC for fan assisted ovens/gas mark 4.
  • Line 2 large baking trays with baking paper.
  • Beat the butter and sugar in a bowl, until pale and creamy. Sift the flour and spice into the mixture; add enough milk to make a workable dough. Use your hands to make a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
  • Sprinkle a little flour over the work surface, divide the dough into 2 pieces and roll it out so it is ½ cm thick. Using biscuit cutters, cut out Christmas shapes. Using smaller pastry cutters, cut out the middle of each biscuit and sprinkle the biscuits with a little of the demerara sugar.
  • Carefully transfer the cookies to the baking trays. Place the pieces of sweet into the middle of each biscuit hole. Bake for 10 minutes or until the biscuits are just golden.
  • Cool on the trays for a minute before making a small hole near the top of each biscuit with a skewer, so you can thread ribbon through the holes when they are cool.
  • Transfer to a wire rack to cool completely. Make sure the sweets have set hard before removing from the trays. The biscuits can be stored in an airtight container for up to 4 days.
  • Mix the icing sugar with a little lemon juice or water to make a thick pipeable icing. Make a cone out of greaseproof paper, cut a small hole in the tip and decorate the biscuits with the icing.
  • When the icing is dry the biscuits are ready to hang on the tree or give as gifts.

Written by Sarah Johnstone — December 03, 2015

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