Stained glass window cookies
Makes 25 | prep 15 mins | total time
- 75ml golden syrup
- 80g light brown soft sugar
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp finely ground pepper
- 2 tsp cocoa
- 100g soft butter
- 75ml double cream
- ¼ tsp bicarbonate of soda
- 375g plain flour, plus extra for the kneading
- 200g red boiled sweets
The biscuits can be made up to a week ahead; store in an airtight container.
- Mix the syrup, sugar, spices, cocoa and butter in a large mixing bowl and whisk until soft and smooth. Add the cream and mix well again. In another bowl, mix the bicarbonate of soda and flour together, add to the butter mixture and mix well.
- On a lightly floured surface, knead the dough until it comes together into a smooth ball, then wrap in clingfilm and leave to rest in the fridge overnight.
- Remove the dough from the fridge 1 hour before using. On a lightly floured surface, roll the dough out very thinly. Use 8cm cookie cutters to stamp out shapes (stars or hearts), then use a mini 4-5cm star cutter to cut out the centre of each cookie. Reroll the dough and repeat the process until you have 25 cookies. Transfer to baking trays lined with baking paper. Preheat the oven to 200°C, fan 180°C, gas 6.
- Crush the boiled sweets – the best way to do it is to place them in a small plastic bag and crush with a rolling pin, or use a pestle and mortar. Once finely ground, carefully spoon the crushed sweets in the hole of each cookie, using your finger to spread it evenly. Using a skewer, pierce a small hole in the top of each large cookie, so that once cooked you can thread ribbon through and hang on the Christmas tree.
- Bake the cookies for 7-8 minutes; then transfer to a wire rack to cool.
Make these pepparkakor to eat and decorate your house throughout the month of December but especially on Christmas Eve.