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!).
- 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
Preheat oven to 400°F/200°C
Vegan Stained Glass Sugar Cookies
- December 12, 2019
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- 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 egg Orgran replacer (plus 4 tbs or 5 tbs water)
- 1 tsp vanilla
- 2 1/2 cups plain flour
- 1 tsp baking powder
- 1 tsp salt
- 6-8 crushed boiled sweets in bright colours
- Step 1
- 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.
- Step 2
- Blend in flour, baking powder and salt – if the dough is a bit dry you can add in a bit more water
- Step 3
- Chill for 1 hour – this is important because without chilling the dough will be too sticky
- Step 4
- 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
- Step 5
- Carefully remove the inner cutting and move the cookie onto a baking sheet lined with parchment. Decorate your cookie – I use glitter spray
- Step 6
- 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
- Step 7
- Carefully fill the empty centre with the crushed candy
- Step 8
- 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.