Ingredients

  • 100g cold butter
  • 180g plain flour
  • 2 tsp Cinamon
  • 2 tsp ginger
  • Zest of a lemon a clementine, orange,  and a grapefruit
  • 40ml milk
  • Mixed coloured boiled sweets

Method

Preheat the oven to 180c.

Combine the butter, flour, spice and zest, then add the milk and set the dough to chill in the fridge for 30 mins.

Separate the sweets by colour and place in small sandwich bags.

Using a rolling pin, crush the coloured sweets into a powder and set aside ready to use layer to make the stained glass window effect.

Roll out the dough and cut out the animal shapes, then cut another smaller animal shape in the middle of each cookie to make the window.

Sprinkle in your chosen colour of crushed boiled sweet and make a small hole at the top of each cookie for the ribbon to go through.

Bake for 10-12 mins until the sweets have melted in the middle and the cookies are light golden brown.

Ingredients

  • 100g cold butter
  • 180g plain flour
  • 2 tsp Cinamon
  • 2 tsp ginger
  • Zest of a lemon a clementine, orange,  and a grapefruit
  • 40ml milk
  • Mixed coloured boiled sweets

Method

Preheat the oven to 180c.

Combine the butter, flour, spice and zest, then add the milk and set the dough to chill in the fridge for 30 mins.

Separate the sweets by colour and place in small sandwich bags.

Using a rolling pin, crush the coloured sweets into a powder and set aside ready to use layer to make the stained glass window effect.

Roll out the dough and cut out the animal shapes, then cut another smaller animal shape in the middle of each cookie to make the window.

Sprinkle in your chosen colour of crushed boiled sweet and make a small hole at the top of each cookie for the ribbon to go through.

Bake for 10-12 mins until the sweets have melted in the middle and the cookies are light golden brown.