I saw a recipe on stain glass biscuits and decided to unleash the big kid in me, just had to try and make these biscuits with my own twist. School holidays are about to start, just wondering, if I am this excited about these biscuits, imagine the look on my 4 year old nephew, Khush’s face, when I hand him his ‘edible stars’ to decorate his Christmas tree with. Oh and I know my little niece, Ariya, who is only 16 months old, will love them too. It’s a treat from her Aunty Rekha, so please ‘Mummy Daddy’ let her have a biscuit (or 2).These boiled sweets are just perfect for my stained glass window effect. My excuse is, the packet says “no artificial flavours or colours“. So fingers (and toes) crossed, any sugar induced, hyper activity from the kids and the adults is to a minimal, (I hope).
I bashed the sweets in individual colour batches, to make single colour stain glass effect, but to be honest, the ‘multi’ coloured windows gave a much better effect. Individual or multi colour, the choice is yours.
In my recipe, Biscuit dough has a natural sweetener added to it, Agave nectar (pronounced ah-GAH-vay). You can use alternatives like Golden Syrup or even honey, as long as the total weight of sweetness is 50g. In my recipe, I have used 30g of Sugar and 2 generous tablespoons of Agave Nectar , added it just before binding with a little cold milk. Allowing the dough to rest in the fridge.
Roll out the dough, cut into larger shapes as well as the middle, where the window will hold the crushed sweet. Don’t overfill as I have done, yes I got excited! Keep the crushed sweet ‘level’ with the biscuit. When overfilled the melting sweet liquid will just start bubbling over the biscuits. I made these biscuits to hang on the Christmas tree, therefore little holes were made, in each biscuit with a skewer, for the string to go through. Edible decorations are nearly ready.
Once baked, remove and allow to cool completely on the tray before attempting, to remove them off the tray and storing in an air tight container.
Little children and Big Kids (Adults), I hope you enjoy your treats.
Agave Syrup Biscuits (with Stain Glass Windows)
- Boiled Sweets (crushed)
- 50g Butter
- 175g Plain Flour
- 30g Brown Sugar
- 2tbsp Agave Nectar
- Cold milk to bind
- Preheat oven 170˙C, grease and line 2 Biscuit baking trays.
- Sift the flour in a bowl, rub in the butter, until it resembles breadcrumbs
- Stir in the sugar.
- (If using) Add the Agave Nectar, followed by a little milk at a time to bring dough together.
- Do not knead. Wrap the dough in Kitchen Film and allow to rest for 20 minutes.
- Roll out dough on a floured surface, cut out shapes using a large cutter and with a smaller cutter the inner shape. (If using as tree decorations make a small hole for the string to be attached, once cooled).
- Fill each Biscuit centre with a little crushed boil sweets.
- Bake for 15 to 20 minutes or until the biscuit turns golden brown.
- Remove trays and allow to cool completely before storing in an air tight container or hanging on the Christmas tree.