Well it’s Biscuit Week on the Great British Bake Off, so it’s time to start baking in anticipation of Mel and Sue’s double entendres.
But I can’t just bake biscuits. My biscuits need vegetables. With a carrot and a courgette (zucchini) lingering in the fridge, I whipped up these easy stained glass window biscuits. They are so simple, I think I’ll have the kids bake some for the tree this Christmas. I know it’s only just starting to get cold, but I had to turn the heating on for the first time this year, so I’m starting to have those first few Xmas thoughts…
Anyway, here’s the recipe! It’s a tasty way to get some veg in you…
- 100g (1 cup) carrot
- 50g ( ½ cup) courgette (zucchini)
- 225g (1 cup) unsalted butter, at room temperature
- 125g (1 cup) powdered icing sugar
- 2 eggs, yolks only
- 1 teaspoon vanilla extract
- 300g (3 cups) plain flour
- 6-8 coloured boiled sweets
- Peel and grate the carrot. Grate the unpeeled courgette. Set aside.
- Cream the butter and sugar together, with an electric mixer, until light and fluffy.
- Add the eggs and vanilla and beat until combined.
- Add the carrot, courgette and flour and mix until it forms a soft dough.
- Chill the dough, wrapped in clingfilm, in the fridge for at least an hour.
- Preheat the oven to 180C. Line a baking tray with parchment.
- On a floured surface, roll the dough out to 5mm thick. Cut out with cutters and re-roll and cut any excess.
- Cut a small hole in the middle of each biscuit (I used a screwcap wine bottle lid!).
- Put the boiled sweets (still in their wrappers) in a bag and hit with a rolling pin to break them into small pieces.
- Put the biscuits onto the baking tray and fill the holes with sweet pieces.
- Bake for 10 minutes or until beginning to turn golden.
- Allow to cool completely on the tray. If you wish to make decorations, use a straw to cut ribbon holes while the biscuits are still warm on the tray.
- When the biscuits, and the sweetie middles, are completely cool, remove from the tray.