I have seen these biscuits made over and over again on Instagram and facebook. Whenever I watch these videos, I am  in awe of them and wonder where on earth I am supposed to get these crushed sweets to make these biscuits.

Someone told me to use boiled sweets… never heard of those, another told me to use rock candy again, I have never heard of this sweet. So I just keep putting off making these biscuits.

That was until I was looking at the Sparkles sweet the other day at Makro and wondering randomly out loud to myself, if these sweets wouldn’t work. No harm in trying.

The original recipe for these biscuits came from the “Great British bakeoff cookbook.” It was an egg biscuit , that I just swopped around and substituted my vegan friendly alternatives.

I was a bit sceptical while I was making these biscuits, I was a bit scared to open up the oven door, in case after the allot 12 minutes I would find that the candy had exploded all over the oven.

But

When I opened up, to my surprise the sparkles melted and created the stained glass window effect… how stocked was I. Who knew sparkles of all things crushed could create these biscuits???

My parents were shocked when they saw the finally product, they themselves kept wondering into the kitchen when the heard me stamping away at the sweets to crush them.

All in all, I loved them and I took a few to work and they were complaining that they want 5 dozen next time not just 1 dozen.

Ingredients:

• 225g x butter, room temperature.
• 150 g x icing sugar, sifted.
• 2 x tbsp. egg substitute mixed with 2 x tbsp. boiling water.
• 1 x tsp vanilla essence.
• 350g x cake flour, sifted.
• 1 x tsp ginger powder, sifted.
• 1 x tsp cinnamon powder, sifted.
• Pinch of salt.
• 3 x tbsp. milk.
• 200g x assorted colours sparkles, crushed.

Method:

• Cream together the butter and icing sugar, till light and fluffy.
• Beat in the egg substitute till well combined.
• Mix in the vanilla essence.
• Mix in all the sifted ingredients.
• Add the milk and knead lightly till the dough is nice and smooth.
• Shape into a ball and flatten into a disc.
• Wrap in cling film and pop into the fridge and chill for an hour.
• Roll out the dough on a floured surface.
• Using a star cookie cutter, cut out shapes.
• Using a smaller star cookie cutter, cut out the middles.
• Place the cookies on a greased baking tray.
• Place a generous serving of the crushed sweets in the middle.
• Pop into a preheated oven and bake at 180 degrees for 12 – 15minutes or until the cookies are golden.
• Allow to cool for 10 minutes on the baking tray or until the candy part of the cookie has hardened.