Besides keeping your kitchen flawlessly neat this Christmas, welcome guests with these gorgeous Stained Glass Snowflake Cookies for a jolly good evening.
Makes 8-12 cookies
225g unsalted butter, softened
150g icing sugar
1 large egg, beaten
1 tsp vanilla extract
350g plain flour, plus extra for rolling
pinch of salt
assorted flavoured and coloured boiled sweets
A selection of snowflake cookie cutters
- Cream the softened butter and icing sugar together until pale and light. Add the whole egg and vanilla extract and mix again until thoroughly combined. Sift the flour with the salt, add to the bowl and mix again until smooth.
- Gather the dough into a ball, flatten into a disc and wrap in clingflim. Chill for a couple of hours, or until firm.
- Meanwhile, divide the boiled sweets into separate colours, place in freezer bags and crush using a rolling pin.
- Preheat the oven to 180°C/350°F/gas mark 4 and line 2 solid baking sheets with non-stick parchment.
- Lightly dust a work surface with flour and roll out the dough until it is roughly 3mm thick. Using the snowflake cutters, stamp out snowflakes in assorted sizes and arrange on the prepared baking sheets. Carefully and neatly fill the holes in the snowflakes with the crushed boiled sweets. Bake in batches on the middle shelf of the preheated oven for about 12 minutes, until the cookies are pale golden and the boiled sweets have melted and filled the holes.
- Cool the cookies on the trays until hardened, and package into boxes lined with greaseproof or waxed paper once completely cold. Keeps for 4-5 days in an airtight box.
Recipe and image from Gifts from the Kitchen, 100 Irresistible Homemade presents for Every Occasion (page 144) by Annie Rigg.
For more great Christmas recipes, stay tune for the Dec/Jan issue of Home+Living.