XMAS FOOD BISCUITS/SLICES RECIPES CHRISTMAS RECIPES

Stained Glass Gingerbread Biscuits

Stained Glass Gingerbread Biscuits

Summary

Servings
Time Needed Prep
Cook
Ingredients 12
Difficulty Easy

Rating (click to rate)

4.1 based on 26 ratings.

Ingredients

  • 350 g Plain Flour
  • 1 Pinch Of Salt
  • 2 tsp Baking Powder
  • 2 tsp Ginger ground
  • 100 g Butter
  • 3/4 cup Brown Sugar
  • 1 Egg
  • 1/3 cup Golden Syrup Or Treacle
  • Icing and Stained Glass:
  • 1 Egg White
  • 200 g Icing Sugar
  • 1 Small Lollies boiled, in assorted colours

Nutrition Information

Qty per
0g serve
Qty per
100g
Energy 0kcalcal 252.03692200725kcalcal
Protein 0gg 6.0129181948005gg
Fat (total) 0gg 8.7718907952369gg
 - saturated 0gg 4.6547899152939gg
Carbohydrate 0gg 36.136290879321gg
 - sugars 0gg 9.8202324100584gg
Dietary Fibre 0gg 0.89188310735344gg
Sodium 0mgmg 109.50120800632mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

 Stained Glass Gingerbread Biscuits make for terrific edible decorations for your Christmas tree – they probably won’t last until Christmas though!

Stained Glass Gingerbread Biscuits | Stay at Home Mum

Method

  1. Preheat the oven to 190 degrees.  Line two flat baking trays with baking paper and set aside.

  2. Sift together the flour, baking powder, ginger and salt in a bowl.  Rub in the butter until the mixture resembles breadcrumbs.  Stir in the brown sugar.  Make a well in the centre and add the beaten egg and golden syrup.  Use a wooden spoon to combine the mixture well until a soft dough forms.  Transfer to a clean bench top with a little flour and knead the dough well until smooth.

  3. Divide the dough into half and roll out the dough until about 1/2 centimetre thick.  Use cookie cutters to cut out the desired shapes, and use mini cutters of the same shape to cut out the middle of the biscuits.

  4. Use a skewer to make a small hole in the top of the biscuit if you wish to hang it on the tree. Use an egg flipper to transfer the shapes to the baking paper.  Crush the boiled lollies one at a time with a rolling pin, and carefully fill the small hole in the biscuit with the crushed lolly.

  5. Bake for 8 - 10 minutes or until the biscuits are light brown and the 'stained glass' has melted and formed and cool on the trays until cold.

  6. To make the icing, whisk the egg white until it becomes foamy and gradually add in the icing sugar to form a soft icing.  Place in a piping set and pipe your design straight onto the biscuit.  The icing will take about an hour to set hard.

Recipe Hints and Tips:

  • The Stained Glass Gingerbread Biscuits can be kept in a sealed container for up to two weeks.
  • They will only last up to five days on the Christmas tree before becoming soft!
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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