Cookie season is officially open! We kicked off the festive month with these gummy bear window pane cookies! Impressive to look, super easy to make. If you put a little hole through the cut shape before baking, then you can thread them and showcase them as edible ornaments.
My advise when baking these with children… keep it streamlined! I went as far as to make sure only one of my three was there to help me today, thus avoiding excess mess and fights. I will have to pick other cookies to make with the ones that missed out. But in the end we all get to eat them, so it’s a win for all!
Recipe makes 20-25 using a standard sized cookie cutter.
Make the pastry by mixing 125 of soft butter with 125 gr of icing sugar. Then add 1 egg, 1/2 tablespoon of olive oil, zest of 1 lemon , small pinch of salt and 225 gr of flour. Knead with your hand briefly to create a soft but tot tacky dough. If too sticky add a little extra flour and if too dry add a little water. Shape into a dish, wrap and rest for 30 minutes in a cool spot.
Turn your oven on to 170C, line an oven tray with baking paper. Roll the rested dough in between two sheets of baking paper to 1 cm thick. Cut out shapes using your favourite cutters. Punch a hole in the middle using a small cutter or the lid of a small bottle. Fill the hole with 1 gummy bear. Pierce a hole at the top so that when it’s baked and cooled you can thread it with twine.
Bake for 10-12 minutes, or until pale golden and the gummy bear has melted and is bubbly. Take out of the oven and rest for 5 minutes to allow the hot candy to settle. Then transfer to a rack to cool completely.
Thread, hang, admire and then devour!