Stained Glass Gingerbread

My mother ordered me to make these, because “she saw it done on TV” – I later found out it was inspired by Lorraine Pascale‘s  edible christmas tree decorations.

Whip up a batch of gingerbread, as I did last week and cut in to large shapes, I used hearts and circles. Then use a smaller cookie cutter and cut out the centre of the piece and place on a baking tray.

Gingerbread Cutting

Get your hands on some hard sugar based sweets, and as my mother advised my girlfriend “bash the hell out of them, while imagining it’s someone you dislike”. Our house was/is never peaceful!

Candy to Crush

Fill the centre of the gingerbread dough with roughly a table spoon of crushed sweets and pop them in the oven for 10-12 minutes at 180 Degrees Celcius.

Filling the  Gingerbread Window

Make sure to let them cool on the tray, as taken them off early could be a burning hot gloopy mess. And don’t put them anywhere too cold, because the sugar will crack!

Cook my little pretties

Serve to little hungry children – (support the dentists’ businesses.)

Done and ready to Nom

Stained Glass Gingerbread

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