the Breville Test Kitchen

Angela’s Stained Glass Cookies

Name: Angela’s Stained Glass Cookies
Cook time: 1500 s
Total time: 9000 s
Yield: Makes Approx 20
Ingredients: 2 sticks (230g) unsalted butter - chopped, at room temperature; 1 orange - zest grated; ½ cup (70 g) powdered sugar - sifted, plus extra for dusting; 2 cups (300 g) all-purpose flour; 2 tbsp rice flour; ⅓ cup (40 g) ground hazelnuts; 60 g fruit drops or other boiled candy in assorted colors - See tip in step 5; Cooking spray

Our cookie-queen Angela brings you her festive favorites with these sweet bites of edible art. Christmas tradition sees each family member, youngest to oldest, place their cookie on a platter to form a wreath shape. You can make an extra batch and stamp a hole in them, so these pretty twinklers can be threaded with ribbon and hung on the tree.

the Smart Oven™ Air Fryer Pro

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2 hrs 30 mins total time

25 mins active time

Easy

Makes Approx 20

Ingredients

Measurements:

2 sticks (230g) unsalted butter
chopped, at room temperature
1 orange
zest grated
½ cup (70 g) powdered sugar
sifted, plus extra for dusting
2 cups (300 g) all-purpose flour
2 tbsp rice flour
⅓ cup (40 g) ground hazelnuts
60 g fruit drops or other boiled candy in assorted colors
See tip in step 5
Cooking spray

Instructions

1
Place the butter, zest and sugar in the bowl of a stand mixer. Beat with the paddle attachment, on medium speed until smooth and combined, scraping down the bowl if necessary.
2
Add the flours and ground hazelnuts and mix on low speed until just combined.
3
Turn the dough out onto the countertop and shape into a smooth disk.
4
Roll the dough between 2 sheets of parchment paper to 5mm thick. Refrigerate for 30 minutes, or until firm. Meanwhile, continue to the next step.
5
Separate the candy by color into zipper lock bags. Using a rolling pin or meat mallet, gently tap the candy to crush into small pieces, then empty into separate bowls.
Tip: For a better stain glass effect, keep the candy colors separated.
6
Lightly spray 2 sheet pans with oil and line with parchment paper.
7
After the dough has been in the fridge for 30 minutes, insert the wire racks into positions 6 and 3. Set the oven to Cookies, No fan, 160°C, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
8
Using assorted 7cm cookie cutters, cut the dough into shapes. Place the cookies, evenly spaced on the prepared pans. Refrigerate for 30 minutes. Using assorted 2cm cookie cutters, cut out the center of each cookie, placing the center cut outs on the prepared pans.
Tip: Reroll the dough offcuts to make more cookies.
9
Once preheated, place the cookies in the oven and cook for 10 minutes.
10
Remove the cookies from the oven. Carefully fill the center cut out of each cookie with a different candy color. Return to the oven, swapping the pan position and cook for a further 8 minutes.
11
The cookies should be pale, just beginning to color and the candy melted. If not, cook them a little longer.
12
Remove the cookies from the oven and allow to cool completely on the pans.
13
Place the smaller cookies over the center cut outs of the larger cookies and dust with powdered sugar.
14
Arrange the cookies in the shape of a wreath to serve.