All ablaze. I used a small candle in it's own glass holder. The candle didn't make the lollies melt which was something I was wondering about. Just be careful when using candles especially around children, you know the 'don't leave candles going when you leave the room' etc. I had this on when my children were in bed.
It's Eat Christmas Cookies Season 3 over at Food Blogga. I participated last year and there were some really yummy Christmas cookies. I've checked-out the cookies for this year and the Chocolate Toffee Crunch looks oh soooo good and easy to make, can't wait to make them.
Find out about the Round-Up so you can join in too.
Check out this years Round-up cookies.
Stained Glass Candle Cookies
Dark Gingerbread (recipe below)
250g clear boiled fruit lollies (green and red starburst lolly pops were all I could find)
Royal Icing (coloured if you like)
1. Preheat oven to 200C. Line two baking trays with paper. Thinly roll out the dark gingerbread mixture on a floured surface and cut out twelve 12cm x 8cm rectangles. Transfer the rectangles to the lined baking sheets, spacing them slightly apart.
2. Using a square cutter (or sharp knife) cut out six squares from each piece, leaving a fine windowpane-effect frame. Bake the pieces for 5 minutes, then remove them from the oven and leave aside.
3.Ligtly crush boiled lollies while still in their wrappers, by tapping lightly with a rolling pin. Unseal the wrappers and place a few crushed lollies in each square of the frames.
4. Return the baking sheets to oven for a further 5 minutes until the lollies have melted. If there are any squares that are not completely flooded with melted lolly, use a toothpick to ease mixture to the sides. You will need to do this quickly as the lollies harden quickly. Leave the pieces on the tray to cool completely
5. Spoon royal icing into piping bag with a medium writing nozzle. Pipe lines over the gingerbread. Leave to set for about 30 minutes.
6. Sandwich two long sides of biscuits together with icing holding together tightly until they are stuck together and leave to dry.
prep time: 10 minutes, plus chilling
baking time: 12-15 minutes
410g cups self-raising flour
2 tsp ground ginger
1/2 stp gound cloves
125g firm unsalted butter
125g dark muscavado sugar
125g black treacle/molasses
1 egg, lightly beaten
1. Preheat oven to 200 C and line two baking trays
2. Put the flour and spices in a food processor. Cut butter into small pieces, add to processor and blend until the mixture resembles breadcrumbs. Add the sugar, treacle and egg, and mix to a dough. Wrap and chill for at least 30 minutes.
3. Roll out the mixture on a floured surgace. Cut out rounds or squares and place on baking sheets. Bake for 12-15 minutes until the spaces have risen slightly and appear a little paler in colour. Leave for 2 minutes, then transfer to a wire rack to cool.
I know this recipe idea came from a cookie book but I cannot remember which one. If you know please let me know so i can give credit.