Ginger & Cinnamon Stained Glass Window Cookies

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Preparation info

  • Difficulty

    Medium

  • Makes About

    20–25

Appears in

Bake

Bake

By Lorraine Pascale

Published 2017

  • About

I wrap these cookies up for Christmas presents and love to hang them on the tree for decorations. They are really pretty with the colourful sweet fillings. If you want to hang them you’ll need lengths of coloured ribbon. The beauty of these cookies is that they last for quite some time. I love their flavour, but increase the amount of ginger if you would like them extra spicy. Bake any leftover cookie shapes in the oven for 4–6 minutes, until firm.

Ingredients

  • 100 g butter
  • 100 g soft light brown sugar
  • 2 tbsp golden syrup
  • 1 tsp treacle
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • large pinch of ground cloves
  • pinch of chilli powder (optional)
  • ½ tsp bicarbonate of soda
  • 250 g plain flour
  • 5 plain boiled sweets (in different colours), roughly chopped

Equipment

  • 9cm star or snowflake-shaped cutter
  • 4cm star or snowflake-shaped cookie cutter
  • 2cm star or snowflake-shaped cookie cutter (optional)

Method

Preheat the oven to 200°C (fan 180°C/400°F/gas 6). Line two large baking sheets with baking parchment. Put the butter, sugar, golden syrup, treacle and spices into a pan over a gentle heat. Cook for 3–4 minutes, allowing the butter and sugar to melt and dissolve, stirring from time to time. Then remove from the heat and stir in the bicarbonate of soda and flour in batches, stirring well between each addition, until you have a smooth, fairly stiff dough.

Allow the dough to cool down for a few minutes, so it is easy to roll out. Roll out the dough in between two large sheets of baking parchment to the thickness of a £1 coin (about 3mm), and then use the 9cm star or snowflake cutter to stamp out the large shapes. Scrunch up and re-roll the dough a few times to get 20–25 cookies.

Put the large cookies onto a baking sheet as you go. Once you have cut out all the large cookies, take the 4cm star or snowflake-shaped cookie cutter and stamp out the centre of the large shapes. You can put these small shapes onto a plate or another lined baking sheet to cook off later, if you fancy it. Otherwise, you could create a little floating star or snowflake in the centre of your cookies by stamping small shapes from the cut-out centres using the 2cm cutter. Place these little shapes (if using) inside the large cookie shapes.

Using a separate colour for each cookie, sprinkle a little of the chopped boiled sweets into the centre of each large star or snowflake, or, around the outside of the little shapes, if using. Using the tip of a wooden skewer, make a hole at the top of each shape.

Bake the cookies in the oven for 6–8 minutes, until going firm and beginning to darken, and the boiled sweet has melted to fill the hole. Remove them from the oven and, before they set, use the wooden skewer again to widen the ribbon hole a little more. Leave them to cool completely, and then serve.