Stained Glass Window Biscuits 
Warning to parents! Crushing the sweets in this recipe can be very noisy and quite difficult, it is surprising how hard boiled sweets are. You can help out by crushing them in a food processor.
110g plain flour
60g margarine or butter
60g caster sugar
grated zest of 1 lemon
1 egg yolk
1 teaspoon cold water
about 16 boiled sweets of two colours only
4 strong plastic bags
baking parchment
- Put the flour into a mixing bowl. Cut the butter into small pieces and rub into the flour until the mixture resembles fine breadcrumbs.
- Add the sugar and the lemon zest. Mix to a firm dough with the egg yolk and water. Gently knead until smooth.
- Set the oven to 180C/350F/gas mark 4. Place a sheet of baking parchment on the baking tray.
- Flour the worktop. Roll the dough to 3mm thick. Cut out with Christmas shaped pastry cutters and place on the baking parchment. Use a smaller cutter to cut a piece from the centre of each biscuit. (If you have time chill the biscuits for 10 minutes now)
- Using one colour at a time put the sweets into two plastic bags and crush them with a rolling pin. Keep the colours separately.
- Fill the centre of the biscuits with the crushed sweets. Be careful not to overfill them. If you want to hang the biscuits up with ribbon make a hole in the top with a skewer,
- Bake for 10 – 12 minutes until light golden brown. Allow the biscuits to cool on the baking tray. Don’t try to pick them up until the sugar windows have become hard. Store in an airtight container.
