Stained glass cookies

Makes: 12

Prep: 15 minutes

Cook: 10-15 minutes

Chill: 30 minutes

Ingredients:

• 50g unsalted butter, softened
• 50g golden caster sugar
• 1 Love Local egg
• 1 tsp vanilla essence
• 140g plain flour, plus extra for dusting
• 6 boiled sweets

Method:

1. Preheat the oven to 180°C/fan oven 160°C/Gas 4. Line two baking sheets with non-stick baking paper. In a large bowl, beat together the butter and sugar until pale and fluffy. Beat in the egg and vanilla until well-combined. Stir in the flour and bring together to a dough. Wrap in clingfilm and chill for 30 minutes.
2. Lightly flour a work surface and roll out the dough to 0.5 thickness. Using an 8.5cm cutter, stamp out biscuits and arrange evenly on the lined baking trays. Use a 4cm cutter to cut a shape from the centre of each biscuit. (You may need to re-roll pastry trimmings to make 12 biscuits.) Use a skewer to make a small hole in the top of each cookie to thread ribbon through.
3. Place each colour of boiled sweets into their own food bag and crush with a rolling pin (one sweet will fill two biscuits). Fill the centre of each cookie. Bake for 10-12 minutes until pale golden. Cool.
4. Thread with thin ribbon and tie to secure. Keep in an air tight tin for up to 4 days.