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Stained Glass Biscuits

Published: Updated:
Quick and easy

6 Reviews

Total Time
Prep Time
Bake Time
Serves 30
Serves 30

About the bake

Some of your may remember making these biscuits at school around Christmas time or baking these with loved ones. We are bringing the Stained Glass Biscuit back. These are quick and easy to make and fun for all the family, using a simple vanilla biscuit recipe and coloured boiled sweets for the stained glass centre. These look great hung on a Christmas tree with lights twinkling through the coloured glass centre. 

7 ingredients9 steps


    1. Step 1

      Place the sweets, still in their wrappers in a polythene bag, taking care not to mix the colours and bash them with a rolling pin until they are crushed. Set aside.

      Ingredients for this step

      • Coloured boiled sweets (1 pack)
    2. Step 2

      Cream together the butter and sugar and then add the egg and vanilla. Add the flour to make a soft dough. Turn out onto a floured surface and bring together with your hands, wrap in cling film and chill for about an hour.

      Ingredients for this step

      • Unsalted butter (softened) (75g)
      • Billington's Unrefined Light Muscovado Sugar (75g)
      • Egg (large free range) (1)
      • Nielsen-Massey Vanilla Extract (1 tsp)
      • Allinson's Plain White Flour (175g)
    3. Step 3

      Preheat the oven to 180°C / 160°fan / Gas Mark 4 and line two baking trays with parchment.

    4. Step 4

      Roll out the dough one quarter at a time and cut out the biscuits with the large star cutter. Transfer them to the trays. Once on the trays cut out a window with the smaller cutter. Bring together the leftover dough and keep cutting out until all the dough is used up.

    5. Step 5

      Using a drinking straw, make a hole in the top of each biscuit - you will need this to hang the biscuits as decorations.

    6. Step 6

      Using a teaspoon, carefully fill the star cut-out with the crushed sweets.

    7. Step 7

      Bake the biscuits for 12 minutes and once cooked allow to cool on the tray. When cool, carefully peel off the paper and leave to cool completely on a rack.

    8. Step 8

      When the biscuits are cool, mix up some royal icing according to the instructions on the packet, and using a piping bag, pipe your decorations.

      Ingredients for this step

      • Royal icing sugar (250g)
    9. Step 9

      Allow to dry completely and hang up with the ribbon.


      • 75gBillington's Unrefined Light Muscovado Sugar 
      • 75gUnsalted butter (softened) 
      • 1Egg (large free range) 
      • 1 tspNielsen-Massey Vanilla Extract 
      • 175gAllinson's Plain White Flour 
      • 1 packColoured boiled sweets 
      • 250gRoyal icing sugar 


    • Polythene bag
    • Rolling pin
    • Mixing bowl
    • Star cutters
    • Drinking straw
    • Teaspoon
    • Baking paper
    • Baking tray
    • Cooling rack
    • Piping bag

    Nutritional information per 23g serving

    • Energy 104cal
    • Fat 2.3g
    • of which Saturates 1.4g
    • Carbohydrates 20g
    • of which Sugars 15g
    • Protein 0.9g
    • Salt 0.02g

    6 Baker Ratings

    Was planning to try it, but

    Does 30 serves mean that there are 30 biscuits?

    Baking Mad

    Hi, yes this recipe makes 30 biscuits, however if you aren't wanting to bake this many you could cut and wrap half of the dough in cling film and pop in the freezer for next time that you are wanting to bake biscuits. 

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    I haven't made this yet but do i need the exact ingredients such the sugar type, the unsalted butter, the large egg(can the egg be the simple medium size), the vanilla and the flour types and finally the royal icing sugar... do these ingredients have to be the exact same types.

    Baking Mad

    We recommend our favourite ingredients in our recipes so that our bakers can make the tastiest bakes, however if you are unable to find an exact brand of ingredient you can swap it like for like e.g caster sugar for another brand of caster sugar.

    With regards to egg size, we would avoid deviating from the specified size in the recipe as this will affect the overall outcome of your bake.

    Similarly, if you switched unsalted butter for salted butter you might end up with a salty taste to your bake.

    Happy Baking!

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