Stained Glass Gingerbread Biscuits

Stained Glass Gingerbread Biscuits


Time Needed Prep
Ingredients 12
Difficulty Easy

Rating (click to rate)

4.1 based on 26 ratings.


  • 350 g Plain Flour
  • 1 Pinch Of Salt
  • 2 tsp Baking Powder
  • 2 tsp Ginger ground
  • 100 g Butter
  • 3/4 cup Brown Sugar
  • 1 Egg
  • 1/3 cup Golden Syrup Or Treacle
  • Icing and Stained Glass:
  • 1 Egg White
  • 200 g Icing Sugar
  • 1 Small Lollies boiled, in assorted colours

Nutrition Information

Qty per
0g serve
Qty per
Energy 0cal 252cal
Protein 0g 6.01g
Fat (total) 0g 8.77g
 - saturated 0g 4.65g
Carbohydrate 0g 36.14g
 - sugars 0g 9.82g
Dietary Fibre 0g 0.89g
Sodium 0mg 109.5mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

 Stained Glass Gingerbread Biscuits make for terrific edible decorations for your Christmas tree – they probably won’t last until Christmas though!

Stained Glass Gingerbread Biscuits | Stay at Home Mum


  1. Preheat the oven to 190 degrees.  Line two flat baking trays with baking paper and set aside.

  2. Sift together the flour, baking powder, ginger and salt in a bowl.  Rub in the butter until the mixture resembles breadcrumbs.  Stir in the brown sugar.  Make a well in the centre and add the beaten egg and golden syrup.  Use a wooden spoon to combine the mixture well until a soft dough forms.  Transfer to a clean bench top with a little flour and knead the dough well until smooth.

  3. Divide the dough into half and roll out the dough until about 1/2 centimetre thick.  Use cookie cutters to cut out the desired shapes, and use mini cutters of the same shape to cut out the middle of the biscuits.

  4. Use a skewer to make a small hole in the top of the biscuit if you wish to hang it on the tree. Use an egg flipper to transfer the shapes to the baking paper.  Crush the boiled lollies one at a time with a rolling pin, and carefully fill the small hole in the biscuit with the crushed lolly.

  5. Bake for 8 - 10 minutes or until the biscuits are light brown and the 'stained glass' has melted and formed and cool on the trays until cold.

  6. To make the icing, whisk the egg white until it becomes foamy and gradually add in the icing sugar to form a soft icing.  Place in a piping set and pipe your design straight onto the biscuit.  The icing will take about an hour to set hard.

Recipe Hints and Tips:

  • The Stained Glass Gingerbread Biscuits can be kept in a sealed container for up to two weeks.
  • They will only last up to five days on the Christmas tree before becoming soft!
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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