As the festive season draws near, we’re starting to think about gifting. While there are literally thousands of options in the shops to choose from, nothing beats the unique one-of-a-kind foodie gift that’s handmade by you for a loved one. As the end of year madness speeds up, we invite you to slow down and spend time in your kitchen rather than at the mall. Instead of rushing around, make a leisurely batch of these festive stained-glass cookies – the recipe was created by Tahila Pillay, a student at Jackie Cameron’s School of Food & Wine.
They’re gorgeous as decorative hanging gifts for the tree or a simple gift for friends and family. Package them in pretty recycled glass jars or tins instead of plastic and wrapping paper – you’ll be surprised how much more people appreciate a thoughtful hand crafted gift over anything bought in a store. It’s a time for giving. Let’s not take anything more from an already over-plundered earth.
These cute cookies are easy and quick to make, but will make a long-lasting impression!
Ingredients:
170g Salted Butter, at room temperature
1 Cup Granulated Sugar
1 Large Egg, at room temperature
2 teaspoons Vanilla Extract
281g All Purpose Eureka Flour
½ teaspoon Baking Powder
½ teaspoon Oryx Smoked Salt
1 packet Clear Sparkles Sweets or Hard Candy of Choice
Ribbon of choice
Method:
Using a mixer (either handheld or stand), beat the butter until creamed and smooth- about 1 minute. Add the sugar and beat on high until light and fluffy-about 3 or 4 minutes. Add the egg and vanilla and beat on high until fully combined, about 2 minutes. Scrape down the sides of the bowl as needed.
Sift the flour, baking powder and salt together in a bowl. Turn the mixer down to low and add about half the flour mixture beating until just barely combined. Add the rest of the flour and mix until just combined. If the mixture seems to be too soft for rolling, add 1tbsp of flour at a time until a good consistency for rolling is reached.
Divide the dough in half and roll out between two sheet of greaseproof paper until about 4mm thick. Place in fridge for 30 minutes or longer. Dough can be chilled for up to two days max. This dough also freezes very well for later use.
Place Sparkles or Clear Hard Candy between two sheets of greaseproof paper and crush with a rolling pin, do not crush too finely. Keep different colours separate.
Remove cookie dough from fridge and use cookie cutters to cut out desired shapes. Remove the centre of the cookie using a round cookie cutter of a suitable size, leaving a big enough edge. Poke a small hole using a wooden skewer at the top of the cookie (this is to thread through a thin ribbon so the cookie can hang) leaving a large enough space that the cookie has enough support to hang from a tree. Place cookie onto greaseproof paper or a silicone mat. Sprinkle in enough of the crushed candy just to cover the open space. Too much candy will result in the sugar bubbling over.
Bake in the oven at 180°C for 8-10 minutes. When removing from the oven, quickly grind over some Oryx Smoked Salt so that it sticks to the sugar. Allow to cool completely before removing from the tray.
Tie ribbon through the hole of the cookie and hang on Christmas tree or package as a Crafty Christmas Gift.
