Biscuits: Stained Glass Tree Decorations


Preparation info

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Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

  • About

These look stunning on a Christmas tree; the coloured ‘glass’ glows when lit by lights or candles. The biscuits only last a few days on the tree, so eat them before they soften. Use whatever seasonal cutters you have, though you will need 2 sizes of each shape.



    Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Crush the boiled sweets (still in their wrappers) by bashing with a rolling pin. First placing all the sweets of the same colour in a polythene bag together means they won’t shoot all over the kitchen! Line a couple of baking sheets with baking parchment.

    Roll out the dough on a lightly floured surface to about 4mm thick and cut out your chosen shapes with the larger cutters. Using the smaller cutters, cut the appropriate shape out of the middle of each. Pierce a hole with a skewer to thread through a ribbon later. Where you make the hole is important as it will affect the way the biscuit hangs from the tree. Re-roll the dough and repeat until it’s all used up. (You may need to chill the dough if it gets too soft during this process.) Bake for about 5 minutes, then remove from the oven.

    Place ½-1 crushed sweet in each hole, re-form the ribbon hole if necessary, and return the biscuits to the oven. Bake for a further 5-10 minutes, remove from the oven and re-form the ribbon holes for a final time. Cool on the baking sheets.

    Cut the ribbon into 25cm lengths and thread through each biscuit.

    To Bake

    see: Gingerbread Biscuits