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Annabel Karmel’s stained glass window cookies

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These novelty cookies in all kinds of festive shapes are fun to make with children and the perfect edible addition to your Christmas tree. Let your little ones enjoy crushing the sweets and using cookie cutters to make their hanging masterpieces.


  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1/2 tsp salt
  • 100g butter
  • 175g soft brown sugar
  • 1 egg
  • 4 tbsp golden syrup
  • Different coloured fruit flavoured boiled sweets
  • Narrow ribbon


  1. Pre-heat the oven to 180°C/350°F/gas 4. Mix the flour, bicarbonate of soda, ginger and salt into a bowl.
  2. Rub in the butter until the mixture resembles fine breadcrumbs, and then stir in the sugar. Beat together the egg and golden syrup and mix into the flour mixture to make a smooth dough, kneading lightly with your hands.
  3. Crush the sweets in their wrappers using a rolling pin. Sprinkle flour on a clean work surface and roll out the dough until about 0.5cm thick, then cut into shapes using a selection of Christmas cookie cutters. Transfer to lined baking sheets.
  4. Cut out shapes in the centre of each biscuit, making sure you leave a good edge all around the biscuit. 
  5. Completely fill the hole in each biscuit with crushed boiled sweets.
  6. Make a hole at the top of each biscuit using a drinking straw so that you will be able to thread a ribbon through it later. Bake for 11-12 minutes until golden.
  7. While the biscuits are still warm, check the holes are still there, otherwise push a straw through again. Do not remove the biscuits from the baking tray until they have cooled as the boiled sweets need to harden.
  8. Once the sweets have hardened, gently lift the biscuits onto a wire rack with a palette knife to finish cooling.
  9. Decorate the biscuits with piped white icing.
  10. Thread ribbons through the holes to make loops for hanging.


  • Suitable from two years
  • Preparation time: 50 mins
  • Cooking time: 12 mins
  • Not suitable for freezing

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