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You Can LEGIT Eat These Christmas Lights!

If you're a Christmas tragic, or just enjoy food and flashing things, we've found the perfect recipe for you! 

Biscuit christmas lights are actually a thing and with a little patience and extra special festive cheer, you can wow your guests on Christmas day. I mean, normal Christmas lights are so 2015... they've got lasers and stuff this year! 

STAINED GLASS BISCUITS It's fun to make your own edible tree decorations . Check out my recipe in today's @fabulousmag . It's an easy recipe as you put all the ingredients for the cookies in a processor until the pastry comes together . Simply chill in the fridge , then roll out to 1/2 cm thickness. Cut out Christmas shapes using Christmas cookie cutters, taking out a piece of pastry in the middle of each cookie. The clever bit is creating the STAINED GLASS WINDOW. Place some boiled sweets in a polythene bag and bash using a rolling pin. Put the biscuits on to two baking sheets lined with non stick paper. Fill the cut out shapes with the crushed sweets. Leave to chill in the fridge and then bake for about 15 minutes . For the recipe check out today's Fabulous Magazine with the Sun newspaper or click on the link to my website on my Bio for more Christmas Recipes .. #annabelkarmel #christmasrecipes #christmascookies #edibledecorations #christmas

A photo posted by Annabel Karmel (@annabelkarmel) on

By mixing together a simple biscuit recipe and including the all important candy window, your flickering lights will look AMAZING! 

If lights aren't your thing, you can used the recipe to create an edible candle filled lantern instead. 

All you'll need is: 

Ingredients:

135g unsalted butter, room temperature

¾ cup icing sugar

1 egg

1 ½ tsp vanilla extract

2 cups plain flour

2 egg whites

White sugar for sprinkling

Clear boiled lollies or lollipops

String

Assorted cookie cutters, large and small. 

Royal Icing (for candle lanterns):

1 egg white

1 ½ cup icing sugar

Method:

Preheat oven to 170 degrees C.

Using a hand beater or stand mixer, beat the icing sugar and butter together until light and creamy, using a plastic spatula to scrape down the sides of the bowl before beating again.

Add egg and vanilla extract and beat again until combined.

Add flour and use a knife to combine until the dough just starts coming together (you want to move or mix the dough as little as possible at this point).

Empty bowl onto a couple of large sheets of baking paper, use paper to bring dough together into a ball, and flatten with a floured rolling pin until ½ cm thick.

Cut cookies into large shapes- circles, squares, stars, triangles- ensuring they are big enough to have smaller shapes cut out inside them leaving at least 8mm of dough between cuts.

Carefully transfer cookie shapes to a baking tray lined with baking paper, then use small cookie cutters to cut a shape from the centre of the cookie. The remaining dough can be gently re-rolled with a floured rolling pin and used to make more cookies.

Beat the two egg whites with a fork. Use a pastry brush to ‘paint’ each cookie with egg, then sprinkle with sugar. Bake for 5 minutes, or until cookies are just set but not brown. While cookies are still warm, use a skewer or toothpick to make a small hole where you will later thread the string.

Remove boiled lollies/lollipops from their packets and group into individual colours. Gather each colour in separate plastic or ziplock bags, then wrap again in a second bag. Smash lollies with a rolling pin until broken into small pieces and crumbs.

Fill the shapes inside the cookies with one colour of broken lollies, piling them slightly higher than the cookie, but taking care not to lay lolly crumbs over the cookies.

Return cookies to the oven for approximately 12 minutes, or until cookies are brown and lollies have melted.

Remove tray from oven and let stand until cool.

Thread string through the small hole in the cookie (you may need to gently increase the size of the hole with a toothpick), then tie over one of the globes on a string of fairy lights. Repeat, evenly spaced, until all your cookies are strung.

The recipe was created by talented Sydney-based food writer and photographer Tristan Lutze. 

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