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
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6
32min
Preparation 20minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 31
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Recipe is created forTM 21
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Recipe's preparation
- If using granulated sugar, place in jug and mill 6-8 seconds on speed 10. Scrape down jug.
- If using caster or icing sugar, skip previous step.
- Add all ingredients, except lollies to jug and mix for 30 seconds on speed 5
- 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
- Preheat oven to 170°C
Line 2 baking trays with baking paper - Remove dough from fridge and roll out on silicone mat or baking paper to 4-5 mm thickness.
- Cut out desired outer shape, and place on baking trays using a flat spatula. Reroll left over dough and cut out more shapes.
- Once on baking trays, cut out the centre with a smaller cutter
- Place trays in oven and bake for 6 minutes.
- While baking, place candy into small ziploc bags (separate colours) and crush with hammer or mallet.
- 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.
- 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.
Accessories you need
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Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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