I recently saw some Christmas Wreath Biscuits made with the ‘stained glass’ method of crushed boiled sweets in cut outs in the biscuits. I thought they looked lovely but might be better for decorations rather than for eating so came up with a different way of getting the same look by layering two biscuits with jam.
I used the same biscuit recipe as for my Raspberry and Coconut Snowball Biscuits and used my largest (about 5″) and smallest (about 2″) cookie cutters to make wreath shaped biscuits.
It took me a while to find something to make the little holes for my jewel-like jam ‘berries’ to poke through. Everything in my kitchen seemed to be too big or too small but I finally settled on a disposable plastic bendy straw, the end of which worked perfectly. I made holes all over half of my wreaths and then put them into oven for about 15 minutes at 180ºc.
Once the biscuits were cooled I put a circle of jam around the plain wreaths and then placed one with holes on top so the jam poked through. Don’t put the jam too close to the edges or it will squeeze out the sides before it comes though the holes. Job done! They’re tasty, pretty and even the kids can make them, an all round winner.