Time to put that little bit of extra effort into Christmas baking. So we decided to make our Vegan Sugar Cookies into Vegan Stained Glass Cookies. Super easy, very effective – you just need to find boiled sweets, which isn’t as easy as it use to be! Make sure you go for bright colours, otherwise the ‘glass’ part can come out a bit brownish (purple really doesn’t work!).
Tips
When smashing up the sweets you need little chunks, not massive ones or dust. If the inside of your sweets look a bit whitish, then add some food dye.
Don’t overfill the centre or the candy will bubble over the sides. Fill to level with the height of the cookie.
If you don’t put enough candy in the cut out, then you will get holes in your ‘glass’.
Decorate the cookies first, fill last. Use a toothpick to nudge any shards of candy off the dough
I always thought the candy part of the cookie would stick to the paper, but it really doesn’t. However store in a single layer separated by parchment.
Free From: Dairy, Egg, Nuts
Contains: Gluten
Preheat oven to 400°F/200°C
Vegan Stained Glass Sugar Cookies
Ingredients
- 3/4 Cup Dairy-Free Margarine (My preference is a mix of Flora Dairy Free Margarine and vegetable fat such as Cookeen or Trex - about half and half as I think the vegetable fat gives a more flaky texture. If you don't have any Trex or Cookeen then you can go with 3/4 cup dairy free margarine)
- 1 Cup Sugar
- 2 tsp Orgran Egg Replacer (plus 4/5 tbs water)
- 1 tsp Vanilla
- 2 1/2 Cups Plain Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 6-8 Crushed Boiled Sweets
Instructions
- Preheat oven to 400°F/200°C.
- Cream together the margarine and sugar. Whisk the egg replacer into the water until frothy and add to the bowl along with the vanilla. Mix for 1 minute.
- Blend in flour, baking powder and salt – if the dough is a bit dry you can add in a bit more water.
- Chill for 1 hour - this is important because without chilling the dough will be too sticky.
- Roll out to about 1/8th of an inch thick, use a large cookie cutter for your main shape, and a smaller one to cut out the middle. I chose the diamond shape because it's what I had that worked but a small star would be pretty or a bow.
- Carefully remove the inner cutting and move the cookie onto a baking sheet lined with parchment. Decorate your cookie - I use glitter spray.
- To smash up the sweets I put 4 in a plastic bag and hit them with a meat tenderiser. Small pieces, rather than large chunks or dust is what you're after.
- Carefully fill the empty centre with the crushed candy.
- Bake for 8-10 minutes and leave to cool on the parchment. Once the cookies have cooled to the point of the candy setting (about 5-7 minutes) move to a wire rack to finish cooling.
If you fancy a Vegan Shortbread check out our Caramel Shortbread recipes.
