Stained glass cookies recipe

Stained Glass Cookies

Delicious buttery biscuits, with edible sweetie stained glass. These edible decorations make the perfect gift and are ideal for hanging on the tree. Great for getting the kids involved, all you need are clean hands and a little imagination!

A magical treat to enjoy at Christmas.

Preparation time: 30 minutes

Cooking Time: 10 minutes
Makes 10-15 biscuits

Ingredients

220g butter, softened
100g Whitworths for Baking Light Soft Brown Sugar
350g plain flour, plus extra for dusting
1 tsp ground ginger or cinnamon
50g Whitworths for Baking Crunchy Demerara Sugar
A selection of fruit-flavoured boiled sweets in different colours
To decorate
50g Whitworths for Baking Super Fine Icing Sugar
1 – 2 tblsp of lemon juice
Coloured ribbon (narrow)

Method

1. Preheat the oven to 180°C/fan 160°C/ gas 4. Line 2 large baking trays with baking paper.
2. Separate the boiled sweets into colours, place in separate plastic food bags and use a rolling pin to crush into pieces approximately 1cm and set aside.
3. Beat the butter and Whitworths for Baking Light Soft Brown 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.
4. 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 Whitworths for Baking Crunchy Demerara Sugar.
5. Carefully transfer the cookies to the baking trays with a fish slice. Place one or two pieces of sweet into the middle of each biscuit whole.
6. 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.
7. Transfer to a wire rack to cool completely. The biscuits can be stored in an airtight container for up to 4 days.
8. Mix the Whitworths for Baking 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.
9. When the icing is dry the biscuits are ready to hand on the tree!

Top Tip

Make sure the sweets have set hard before removing from the trays.

Do you have special Christmas recipes that you cook every year?

 

Mummy in a Tutu
Cuddle Fairy
Mummascribbles
The ladybirds' adventures

Blackberry and blueberry healthy Christmas cake recipe

Strap: A lighter alternative to the traditional Christmas cake

If you are not a fan of heavy dried fruit cakes then try this light almondy sponge cake speckled with blackberries and blueberries drizzled with glace icing.

Serves 8

Preparation time: 25 minutes
Cooking time: 40-50 minutes
To decorate: 5 minutes

175g (6oz) mixed blackberries and blueberries, if the blackberries are very large, cut them in half
175g (6oz) self-raising flour
½ tsp baking powder
175g (6oz) butter, at room temperature
175g (6 oz) caster sugar
3 medium eggs, beaten
75g (3oz) ground almonds
Few drops almond essence, optional

To decorate
175g (6oz) icing sugar
4-5 tsp cold water
3 tbsp toasted flaked almonds
Few extra blackberries and blueberries or a few halved strawberries

1 Preheat the oven to 180C/350F/Gas Mark 4. Brush inside a 23cm (9 inch) diameter or 1.5 litre (3 pint) fluted ring mould with a little oil. Add the blackberries and blueberries to a small bowl with 2 tablespoons of the flour and gently stir together until the berries are coated. Add baking powder to the remaining flour.
2 Cream the butter and sugar together in a large bowl with a wooden spoon or electric mixer until light and fluffy. Gradually mix in alternate spoonfuls of beaten egg and remaining flour, beating well after each addition and continuing until both have all been added.
3 Stir in the ground almonds and almond essence if using, then fold in the flour coated berries.
4 Spoon the mixture into the cake tin and level the top. Bake for 40-50 minutes or until well risen, the top is golden and a skewer comes out cleanly when inserted into the cake.
5 Leave to cool for 30 minutes then loosen the edges of the mould, turn out on to a wire rack and remove the mould. Leave to cool completely.
6 Sift the icing sugar into a bowl, gradually mix in just enough water to mix to a smooth icing that will slowly fall from a spoon. Transfer the cake to a serving plate, drizzle the icing over in zig zag lines, decorate with a few extra berries and sprinkle with the flaked almonds. Leave to stand for 15 minutes or so for the icing to set, then cut into thick slices and serve.

Tip: As the cake has lots of fresh fruit in the mixture it is best eaten within 2 days.

Chocolate cheesecake recipe. If you love chocolate and you adore cheesecake, this is the perfect recipe.

a href=”http://kateonthinice.files.wordpress.com/2012/11/philly-festive-mini-cheesecake-bites2low.jpg”>Jennifer’s Mini Cheesecake Bites

Prep time: 15 minutes

Serves/Makes 28

Ingredients

160g Light Philadelphia with Cadbury

100g mini chocolate chip cookies or mini oat biscuits

Instructions

1. Arrange the biscuits on a serving platter.

2. Spread or pipe a little Philly with Cadbury on to each biscuit and serve topped with a number of different toppings.

Do you have a recipe for chocolate cheesecake?

I was talking to Him Indoors about cheesecake last night. For years, cheesecake has been one of my favourite desserts. I first came across it at the Pizza Express in Cambridge when I was a university. Puddings at home in Dewsbury were home-made until the Vienetta turned up to tempt my taste-buds in the Eighties. There is an infamous occasion where a boy took me out to dinner and did not buy me a cheesecake dessert. If this was a date, it did not last long when I realised I would not be eating my favourite thing.

So since 1987, cheesecake and I have been firm friends. Sadly with a prediabetes diagnosis I need to be careful these days but it still makes a very special occasional treat.

Winnettes

Chocolate mousse shots are easy, look good and with the recipe I am sharing pretty fail-safe too.

I had a terrible incident when I hosted a dinner party once. Fortunately it was for a bunch of women friends and they were very forgiving. In fact, like most things in life, disasters can turn into wonderful opportunities to laugh. Where cooking is concerned when things go wrong, you are more likely to remember a meal and this one was lots of fun. There were new cocktails designed by more own fair hand for a start – Pankhurst and Bra burner by name.

So what happened to the chocolate mousse? I had a lovely recipe. I rushed things and did not leave the mousse in the fridge long enough. So as well as having a soup for starters we also had a soup for pudding. Mind you it was tasty!

Anyway to save such culinary embarrassment, her is a simple recipe for your delectation.

Chocolate mousse shots are a tasty dessert brought direct to you from comedienne Jennifer Saunders.

Saunders’ Simple Choccy Mousse Shots

Prep time 10 minutes

Makes 10 shot glasses – perfect for a party!

Ingredients

160g Light Philadelphia with Cadbury

150ml double cream, whipped until thick

200g morello cherry fruit filling (for pies and cheesecake toppings)

20g Bournville chocolate, grated

Instructions

1. Have ready 10 shot glasses.

2. Place the Philly in a bowl and whisk until smooth and creamy. Fold in the whipped cream until mixed.

3. Spoon some cherry fruit filling into the bottom half of each shot glass. Top with the chocolate Philly mousse mixture.

4. Chill until ready to serve. Just before serving, sprinkle generously with the grated chocolate.

What event will you use the chocolate mousse shots recipe for?

Winnettes