Stained glass gingerbread

  • 20 mins preparation
  • 10 mins cooking
  • Serves 16
  • Print


Stained glass gingerbread
  • 125 gram butter, softened
  • 1/2 cup caster sugar
  • 1 egg yolk
  • 2 cup plain flour
  • 3 teaspoon ground ginger
  • 1 teaspoon bicarbonate of soda
  • 1/4 cup golden syrup, warmed
  • 2 (70 g) packets sugar-free boiled fruit drops
  • ribbon, for threading


Stained glass gingerbread
  • 1
    Preheat oven to moderate, 180°C (160°C fan forced). Lightly grease and line two oven trays with baking paper. In a bowl, using electric mixer, beat butter and sugar together until pale and creamy. Beat in yolk.
  • 2
    Sift flour, ginger and soda together into a bowl. Stir syrup into creamed mixture with flour mixture. Knead gently on a lightly floured surface.
  • 3
    Roll between 2 sheets baking paper to 5mm thickness. Cut out cookies using 5cm round pastry cutter. Place on trays. Chill 5 minutes.
  • 4
    Using 3cm Christmas-shaped cutters, press into centre of each cookie and remove shape.
  • 5
    Group lollies into colours. Crush each colour separately in food processor. Spoon into cookies, level with dough. Bake cookies 5 minutes.
  • 6
    Use a skewer to make a small hole 1.5cm from the top of each Cookie. Top up recesses with crushed lollies. Bake a further 5 minutes, until cookies are lightly golden. Cool completely on trays. Thread ribbon through holes to make ornaments.


MAKES ABOUT 16 Microwave syrup in a microwave-safe bowl on high (100% power) 10-20 seconds. Bake the cut-out shapes with other cookies 5-7 minutes, then keep in an airtight container for up to 2 weeks.

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