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Stained Glass Biscuits or Cookies


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Ingredients

20 piece(s)

Stained Glass Biscuits or Cookies

  • 150 grams sugar, Granulate, caster or icing
  • 300 grams plain flour
  • 120 grams Butter, in pieces
  • 1 egg
  • 2 teaspoons Vanilla Paste, essence or paste will work
  • 1 tablespoon water
  • 10 Boiled Lollies or Lollipops, Clear hard candy

Extras

  • Thermomat or Baking Paper
  • Rolling pin
  • Small Ziploc bags
  • Hammer
  • Cookie Cutters
  • Flat spatula
  • 6
    32min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

  1. If using granulated sugar, place in jug and mill 6-8 seconds on speed 10. Scrape down jug.
  2. If using caster or icing sugar, skip previous step.
  3. Add all ingredients, except lollies to jug and mix for 30 seconds on speed 5
  4. Remove from jug onto floured mat or board and bring together into smooth shape. Wrap in cling wrap (or silicone mat) and rest in refrigerator for a minimum of 15 minutes
  5. Preheat oven to 170°C
    Line 2 baking trays with baking paper
  6. Remove dough from fridge and roll out on silicone mat or baking paper to 4-5 mm thickness.
  7. Cut out desired outer shape, and place on baking trays using a flat spatula. Reroll left over dough and cut out more shapes.
  8. Once on baking trays, cut out the centre with a smaller cutter
  9. Place trays in oven and bake for 6 minutes.
  10. While baking, place candy into small ziploc bags (separate colours) and crush with hammer or mallet.
  11. Once baked, fill each centre with crushed candy (it can heap up a little) and return to oven for a further 6 minutes. If candy has not melted, place back in oven, one minute at a time until melted.
  12. Remove from oven and let sit on trays for at least 15 minutes (to make sure candy has hardened), then use a spatula to place on wire racks to fully cool.
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Accessories you need

  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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Tip

-If your eggs are big, you may not need the additional water, or as much water in the dough.
-Your dough should not be sticky, so if necessary use a bit extra flour when shaping prior to refrigeration.
-If the dough sticks a little to your rolling pin, either sprinkle some flour on the dough or rolling pin, or place a piece obaking paper on top of the dough.
-Don't try to cut the centre holes before moving to baking trays or you will end up with a deformed cookie.
-If you would like to make a hole to hang your cookies, use a regular size straw to cut the hole prior to baking
-Only you know your oven, so if you need it a bit cooler or warmer, or cook a bit longer, please adjust. Perhaps do a test bake of one first, then adjust accordingly.
-If weather is particularly warm, you may like to rest your cut own biscuits, on their baking trays in the fridge for a few minutes before baking.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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