Eiffel Tower biscuits are easy to make. Great for making an impression, sharing and hanging from Christmas trees! And if you really want to make them pretty – add some “stained glass” detail…
Ingredients for Eiffel Tower biscuits
1 cup/226g unsalted butter
1 cup/200g granulated sugar4 cups/480g all-purpose plain flour
½ cup/65g corn powder
¾ teaspoon salt
1 teaspoon vanilla extract
Eiffel Tower Cookie cutter. They’re easily available on line or download a plain drawing from the internet and use it as a stencil to cut out your shape.
10-12 hard boiled sweets – coloured ones are best
Ribbon – if hanging them on the tree
Sift the flour, corn powder and salt into a large bowl and whisk together.
In a mixer with a paddle attachment, cream together the butter and sugar.
Add the eggs one at a time, then the vanilla while still mixing on low.
Scrape the sides of the bowl down and add the dry mixture. Mix together for 2-3 minutes making sure it’s all combined.
Split the dough into two pieces and roll out into about ¼ inch thick circles.
Wrap in cling film and chill for an hour. The dough is easier to work with when its chilled.
Cut into the shapes you want, then using a smaller cutter, cut out a part of the centre for the “stained glass”.
Poke a small hole at the top of the cookie, for the ribbon to go through if you are hanging them. Place them onto a parchment lined baking tray.
Put the hard boiled sweets into a bag and using a rolling pin crush the sweets until they are like powder. Add it to the middle of the biscuits.
Bake for 12 minutes at 375 F/ 180 C, until golden.
Leave for 2-3 minutes before moving to a cooling rack to allow the candy to set.
Once cooled, add a loop of ribbon to the top.