STAINED-GLASS BIS­CUITS

They’re so beau­ti­ful you can use them to dec­o­rate the ta­ble or as or­na­ments on the Christ­mas tree.

DRUM - - Food -

MAKES ABOUT 36 BIS­CUITS, DE­PEND­ING ON SIZE PREPA­RA­TION: 35-40 MIN CHILL­ING: 15 MIN BAK­ING: 8-10 MIN

250g but­ter OR mar­garine

250ml (1c) white su­gar

60ml (¼c) golden syrup

60ml (¼c) wa­ter

750ml (3c) cake flour

2,5ml (½t) bak­ing pow­der

2,5ml (½t) salt flour for sprin­kling

FILL­ING

1 packet (400g) translu­cent sweets such as Sparkles Pre­heat the oven to 160°C. Line two large bak­ing sheets with bak­ing pa­per and grease with non­stick spray. 1 Beat the but­ter or mar­garine, su­gar and golden syrup to­gether un­til creamy. Add the wa­ter and beat un­til smooth. 2 Sift the flour, bak­ing pow­der and salt over the mix­ture and mix un­til a dough forms. Chill for at least 15 min­utes.

3 FILL­ING Sort the sweets ac­cord­ing to colour, and crush each colour with a mor­tar and pes­tle or pulse in a food pro­ces­sor. 4 Sprin­kle flour on a work­ing sur­face and roll out the chilled dough to about 2mm thick. 5 Use cookie cut­ters to cut shapes in the dough, then make a hole in the mid­dle of each bis­cuit (see pic­ture). Care­fully ar­range the bis­cuits on the pre­pared bak­ing sheets and fill the hole in each bis­cuit with crushed sweets. 6 Bake for 8-10 min­utes or un­til the sweets have melted and the bis­cuits are golden brown. 7 Leave to cool com­pletely on the bak­ing sheets, then care­fully re­move from the bak­ing pa­per and store in an air­tight con­tainer. Go to drum.co.za for a video on how to deco­rate the bis­cuits.

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