Perhaps the edible ornament we’re all familiar with are popcorn strings. I remember sneaking and pulling popcorns to eat them, they were stale and soggy, it felt wrong but it also right!
Since we’re all grownups now and for those who remain child-free there are few chances for us to get too playful with food without looking dumb.
But it is Christmas and it’s ok to indulge, so what about making some stained-glass cookies for decorating your tree or give as dainty lovely gifts?!
They’re very easy and you just need to add hard boiled sweets to your favourite sugar cookie recipe, but if you don’t have any, don’t worry here’s mine:
You will need:
- 250gr of flour
- 1 tsp baking soda
- 100gr of softened unsalted butter
- 100gr soft brown sugar
- 2tbsp of golden syrup (molasses, maple or agave works fine too)
- 1tsp of treacle
- 1tsp ground ginger
- 1tsp ground cinnamon
- ½ tsp ground cloves
- 1 cup of assorted hard candy crushed in big chunks.
In a bowl add all the ingredients –except for the flour, baking soda and candy- mix vigorously with a wooden spoon until everything is perfectly incorporated.
Gradually sift the flour and baking soda. Mix until you have a smooth but stiff dough and let it rest for 10 minutes in the
Flour a surface and roll out the dough to .5cm thick.
Using a large cookie cutter start cutting the cookies and place them on a baking tray Once you’re done with the cookies, using a smaller cutter to cut out the centre of each cookie.
It helps to dust the cutters every now and then to make clean cuts.
Use a straw to cut out small holes at the top of the cookies to hang them with a ribbon once they’re ready.
Take assorted pieces of crushed candy and place little chunks in the centre, try to pick different colours so they create a prettier effect after baked.
Preheat the oven at 180C
Bake for 10-12mins.
Take them out and transfer to a rack to cool.
You can decorate them with white royal icing and pearls or edible glitter or just leave them as they come, they’ll already seem pretty!
Important: Don’t use baking parchment, because the caramel might stick.