Stained glass tree decorations

Stained glass tree decorations

Bake and Decorate
Laura Edwards

These look stunning on a Christmas tree; the coloured 'glass' glows when lit by lights or candles. The biscuits only last a few days on the tree, so eat them before they soften. Use whatever seasonal cutters you have, though you will need 2 sizes of each shape.


Quantity Ingredient
1 quantity Gingerbread biscuits, dough only
15-20 coloured boiled sweets
plain flour, to dust
1 9 cm heart cutter
1 3.5 cm heart cutter
1 12 cm tree cutter
1 4 cm tree cutter
1 10 cm angel cutter
1 3.5 cm angel cutter
1 13 cm snowflake cutter
1 5 cm snowflake cutter
5m narrow ribbon


  1. Preheat the oven to 180ºC. Crush the boiled sweets (still in their wrappers) by bashing with a rolling pin. First placing all the sweets of the same colour in a polythene bag together means they won’t shoot all over the kitchen! Line a couple of baking sheets with baking parchment.
  2. Roll out the dough on a lightly floured surface to about 4 mm thick and cut out your chosen shapes with the larger cutters. Using the smaller cutters, cut the appropriate shape out of the middle of each. Pierce a hole with a skewer to thread through a ribbon later. Where you make the hole is important as it will affect the way the biscuit hangs from the tree. Re-roll the dough and repeat until it is all used up. (You may need to chill the dough if it gets too soft during this process.) Bake for about 5 minutes, then remove from the oven.
  3. Place ½–1 crushed sweet in each hole, re-form the ribbon hole if necessary, and return the biscuits to the oven. Bake for a further 5–10 minutes, remove from the oven and re-form the ribbon holes for a final time. Cool on the baking sheets.
  4. Cut the ribbon into 25 cm lengths and thread through each biscuit.
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