Candy Cane Stained Glass Biscuits

Have fun baking with children this Christmas with these cute and tasty Candy Cane Stained Glass Biscuits. They can even double-up as edible Christmas tree decorations! A Dairy Diary recipe.

For more delicious seasonal recipes – the 2025 Dairy Diary is available to buy now!

Cocoa Powder Confectionery

5/5
1

Makes 10

30 mins plus cooling

Ingredients

Butter 200g (7oz)

Icing sugar 100g (31⁄2oz)

Plain flour 185g (61⁄2oz) plus extra for dusting

Cocoa powder 15g (1⁄2oz)

Red and white candy canes 3, crushed with a rolling pin

Instructions

Preheat oven to 180°C/160°fan/Gas 4. Line two large baking trays with baking paper.

Cream together butter and icing sugar, sift in flour and cocoa, then knead until smooth.

On a lightly floured surface, roll out to about 5mm (1⁄4in) thick. Cut out star shapes, then cut smaller star shapes out to make ‘windows’. Place on prepared trays, re-roll and cut out until all dough has been used. Make small holes for ribbon if you want to hang the stars on the Christmas tree.

Bake for 8 minutes then fill ‘windows’ with crushed candy canes and return to the oven for about 3 minutes until candy has melted. Leave to cool on trays.

Thread with ribbon for hanging (if wished). Store in an airtight tin.

Cook’s Tips

For vegan biscuits use a plant-based spread instead of butter.