I have been dying to try this stain glass design for a while, so why not just in time for Christmas. Very simple to create too.
Makes about 16 biscuits
175g Plain Flour
2 tsps ginger, ground
Zest 2 oranges
100g butter, chunks
50g golden caster sugar
1-2 tbsp milk
1 tbsp oil for greaseproof paper. (to prevent sweets from sticking)
- Heat oven to 160C fan. Grease 2 large non-stick baking sheets with oil.
- Whizz the flour, ginger, zest and butter with 1⁄2 tsp salt to fine crumbs in a food processor. Pulse in the sugar and milk, then turn out and knead briefly on a floured surface until smooth. Wrap in cling film, then chill for about 30 mins.
- Flour the work surface again, then roll out the dough to the thickness of a £1 coin. Use cutters to shape. (see below for centres)
- Bake for 15-20 mins until golden brown
- Transfer to a rack to cool.
Decorate any way you like.
For Glass like Baubles:-
12 fruit flavoured boiled sweets
Place 1 sweet or ½ of sweet into the centre of the biscuits, sweets should be level with the biscuit once melted. (Should melt in the oven ok.) Allow to fully cool and harden before transferring to a rack. – Sprinkle icing if you wish or decorate.
Just be aware that if eating these the candy is very hard. (Watch your teeth)
If using for decoration on your tree, pierce a hole at the top of the cookies and thread some ribbon through and tie.
This is the first time I have tried a swiss roll ad thought I would challenge myself. Christmas is coming so I wanted to do something different, so why not play with stripes?
I have to admit I found this rather easy to do.
Makes 1 roll (avg 10 slices)
2 eggs, 3 egg yolks
100 grams caster sugar
1 teaspoon vanilla extract
30 grams sifted self raising flour
3 egg whites
1 tablespoon sugar
Colouring. Green & Red.
Whipping cream with 1 tsp vanilla ext.
- Heat the oven to 200C on fan.
- Line a sheet pan. Set aside.
- In a mixing bowl add the 2 eggs, 3 egg yolks and caster sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in colour and thickened. Add the vanilla extract and beat few more seconds.
- Sift the flour over the egg yolks mixture and with a spatula gently fold it in.
- In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
- With the spatula, fold the whipped egg whites into the egg yolks mixture.
- Pour the cake batter into 3 separate bowls and add the colouring. DON’T OVERMIX. Put into piping bags and pipe each colour by one onto backing sheet. Bake for about 10 mins or until springy.
- As soon as you remove the cake from the oven turn onto a sheet of greaseproof paper. Remove the parchment paper from the cake slowly. Then turn over onto a clean Tea towel and roll up. Allow to cool completely.
- Whisk the Whipped cream and vanilla in a bowl until thick.
- Spread the rasperberry jam onto the cake and then the cream and roll. Roll up with cling film and chill for 30 mins -1 hour – makes it easier to cut.