My Favourites

My Favourites

Save your favourites with a single click and you’ll never forget a brilliant Muddy recommendation.

THINGS TO DO. ARTS. EAT. TRAVEL. FASHION. BEAUTY. KIDS. HOME

Get the inside line on what’s unique, special and new near you, straight to your inbox across 28 counties

Back to Eat

Yuletide edibles for the sweetest tree in town this Christmas

When it comes festive bakes, Essex chef Jamie Oliver is king – so here’s his ultimate Christmas cookie recipe that doubles up as a gorgeous edible garland for the tree.

Stained glass biscuits (with a hint of clementine and cinnamon)

You’ll need: 7cm shaped cutters, and a 4cm cutter to cut out the windows in the centres
Makes: 12
Baking time: 70 minutes
Difficulty: not too tricky

Ingredients

  • 1 clementine
  • 100 g unsalted butter , (cold)
  • 180 g plain flour
  • 50 g caster sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon milk
  • 12 coloured fruity boiled sweets

Method

  1. Preheat the oven to 180°C/350°F/gas 4, and line 2 baking sheets with baking paper.
  2. Finely grate the clementine zest. Cube up the butter and place in a mixing bowl with the flour, sugar, clementine zest and cinnamon. Using your fingers, rub the butter into the mix till it resembles fine breadcrumbs.
  3. Add the milk and bring together to make a soft dough. Wrap the dough in clingfilm and place it in the fridge to firm up for about 30 minutes.
  4. Separate the sweets into colours and place in separate sandwich bags. Press the air out and seal the bags, then carefully crush into small pieces with a rolling pin.
  5. Place the dough on a lightly floured work surface, and roll out to 1cm thick. Use a selection of large cutters to cut out shapes and place on the lined baking sheets, then use the smaller cutters to cut a ‘window’ in the centre of each biscuit.
  6. Sprinkle enough crushed sweets to fill the centre hole (don’t overfill or the sweets will melt over the biscuit), then use a cocktail stick to make a hole in the top of each biscuit, so you can thread a ribbon through them later. (You can re-roll any dough trimmings to make more biscuits, but you’ll need more sweets. You could also bake the cut-out centres and eat as a treat when decorating the tree.)
  7. Bake for 12 minutes, or till the biscuits are golden and the sweets melted. Leave to firm up, then transfer to a wire rack. Thread with ribbon and hang them on the tree.

Find more ideas here

EatLatest NewsRecipesXmas

Tell us what you think

Your email address will not be published.

* Required
* Required

Little Black Book

The Little Black Book

Our A-Z of the grooviest local businesses to help make your life easier

View the businesses
Reader Treats Just For You!