Ingredients
Have ready:
- 50g sugar
- 180g GF plain flour
- 100g salted butter (or use unsalted and add 1tsp salt to recipe)
- 80g different colour of boiled sweets (up to 4 colours)
- 1tsp Vanilla EXTRACT, or seeds of one pod
- 1 TBSP (20g) Almond or other milk
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 150°c
Crush the boiled lollies up in same colour batches for 2-3 sec / speed 6, and put asside.
Describe the preparation steps of your recipe
Mill sugar 5sec / speed 10
Add remaining ingredients and pulse on Turbo 3 x 2 sec (will resemble breadcrumbs)
Dust TM mat or baking paper with a little extra flour and roll to an even thickness of 4 - 6mm
Cut out with a star or other christmas shape cutter (don't do this on your TM mat unless they are platic cookie cutters) then cut a hole in the center of each cookie approx 1.5cm round (a vanilla essence lid is perfect). alternatively, you can freehand cut a smaller shape of the shape of your cookie. Towards the top of the cookie, use a drinking straw to make a small hole (this will be for you to thread the pipecleaner/ ribbon through once cooked)
Place all the cut out cookies on the baking tray and fill each center with the crushed lollies to the level of the cookie (you can pile it up a little in the centre, as it will spread down as it melts, just don't over do it)
Bake in the oven for approximately 10 - 15 min (until they go a nice light golden brown) Keep an eye on them after 10 min, if they stay in too long, the sugar center will caramalize and they will all be brown instead of multi-coloured.
Allow to cool, then attache a pipe cleaner or thread a pretty length of ribbon on each one to hang on the Christmas tree.
Cookie centres
Shortbread Cookies
Tip
Tip 1 - You can melt white/dark/milk chocolate and pipe on designs instead of the lollie centre, or not put a hanging hole and just have a tray of pretty "stained glass" cookies.
Tip 2 - make your own flours to save money
Tip 3 - Remember if you are using a Thermomat to rollout the dough, transfer it to a board to cut so you don't cut your TM mat.
Tip 4 - I found it easiest to roll the dough onto the paper/mat and pull off the cut out excess without removing the cookies, then putting them on the tray to bake. The dough stage can be quite delicate, if you don't have to lift them off and put them on another paper/tray you won't break any. This also helps prevent the melting lollies from "leaking" on the back of the cookies.
It will make about 20 shorbread cookies, depending on the size of the cookie.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thanks for the recipe, I made these this morning with my toddler. They turned out great and very yummy.
Great variation Skyladona! I will try it myself this afternoon. thanks for sharing
Yum!!! I added a spoon of dried ginger, and swapped the sugar to brown sugar in the second batch. It was like gingerbread with the stained glass center, just as yummy as the shortbread, but different. Thanks for posting
Are you sure to delete this comment ?