Stained glass Eiffel

Stained glass Eiffel Tower Biscuits Biscuits 1 cup/226g unsalted butter 1 cup/200g granulated sugar 4 cups/480g all purpose plain flour ½ cup/65g cornstarch 2 eggs ¾ teaspoon salt 1 teaspoon vanilla extract Cookie cutters Directions Sift the flour, cornstarch and salt into a large bowl and whisk together. In a mixer with a paddle attachment, cream together the butter and sugar. Add the eggs one at a time, then the vanilla while still mixing on low. Scrape the sides of the bowl down and add the dry mixture. Mix together for 2-3 minutes making sure its all combined. Split the dough into two pieces and roll out into about ¼ inch thick circles. "Stained glass" 10-12 hard boiled sweets - coloured ones are best Ribbon - if hanging them on the tree smaller cutter, cut out a part of the centre for the "stained glass". Poke a small hole at the top of the cookie, for the ribbon to go through if you are hanging them. Place them onto a parchment lined baking tray. Put the hard boiled sweets into a bag and using a rolling pin crush the sweets until they are like powder. Add it to the middle of the biscuits. Bake for 12 minutes at 375 F/ 180 D, until golden. Leave for 2-3 minutes before moving to a cooling rack to allow the candy to set. Wrap in cling film and chill for an hour. The dough is easier to work with when its chilled. Cut into the shapes you want, then using a Once cooled, add a loop of ribbon to the top. Make a scrumptious Buche de Noel, Christmas yule log - find a fabulous recipe here on our website: Buche de Noel