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Marbled stained-glass biscuits
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Make marbled toffee stained-glass biscuits with two colors.
Ingredients:
  • 170g butter, at room temperature
  • 80g (1/2 cup) icing sugar mixture
  • 1 egg
  • 4.40 gm vanilla essence
  • 300g (2 cups) plain flour
  • 50g (1/3 cup) self-raising flour
  • 1 egg, lightly whisked, extra
  • 34.40 gm demerara sugar
  • 335g (1 1/2 cups) caster sugar
  • 4-5 drops red liquid food colouring
  • 4-5 drops yellow liquid food colouring
Instructions:
  • Prepare 2 baking trays with non-stick baking paper. In a medium bowl, use an electric beater to whip together the butter and icing sugar until light and creamy. Mix in the egg and vanilla essence until well combined.
  • Combine the plain and self-raising flours and mix them into the butter mixture. Using a round-bladed knife, gently stir until just combined. Transfer the dough onto a lightly floured surface and knead lightly until a soft dough forms. Divide the dough in half. Roll out one portion between two sheets of non-stick baking paper until 3mm thick. Place it on the tray, cover with plastic wrap, and chill in the fridge for 30 minutes. Repeat with the rest of the dough.
  • Preheat the oven to 200°C. Use a 7cm fluted pastry cutter to make 10 biscuits from each dough portion. Use a 4cm round pastry cutter to cut out the center of each biscuit. Brush the biscuits with whisked egg, sprinkle with demerara sugar, avoiding the centers. Place on lined baking trays and bake for 5 minutes. Remove from oven and cool.
  • Divide caster sugar between two small frying pans and place over low heat. Stir until sugar dissolves, about 2 minutes. Increase heat to medium and cook until toffee is golden, about 5 minutes. Remove from heat and let bubbles subside. Stir red food coloring into one toffee, then yellow into the other. Fill biscuit centers with small amounts of colored toffee using a teaspoon. Swirl with the spoon tip.
  • Bake the biscuits for an additional 5-6 minutes, swapping the trays halfway through, until golden. Let them stand for 10 minutes after removing from the oven before transferring to a wire rack to cool completely.

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