Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 1 cup (2 sticks) Unsalted Butter, softened
  • ¾ cup Granulated Sugar
  • 1 Large Egg Yolk
  • 1 teaspoon Pure Vanilla Extract
  • ½ teaspoon Fine Sea Salt
  • 4–5 oz Clear Hard Candies (Assorted colors)
  • 2 tablespoons Powdered Sugar (optional, for dusting)

Instructions:

  1. Cream the Fats and Sugar: In a large bowl or stand mixer, combine the softened butter and granulated sugar. Beat on medium speed until the mixture is light, pale, and fluffy (approximately 3–5 minutes). Scrape down the sides often.
  2. Add Wet Ingredients: Beat in the egg yolk and vanilla extract until just combined. Do not overmix.
  3. Add Dry Ingredients: Whisk together the sifted flour and salt in a separate bowl. Gradually add the dry mixture to the wet mixture, mixing on low speed until the dough just comes together. Stop immediately once no streaks of flour remain.
  4. Chill the Dough (Crucial): Form the dough into two thick discs, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes.
  5. Crush the Candy: While the dough chills, place the hard candies in a sturdy Ziplock bag. Use a rolling pin or meat mallet to crush them into small, coarse pieces. Separate the colours if desired.
  6. Roll and Cut: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll one chilled disc to about ¼-inch (6 mm) thickness.
  7. Create the Window: Use the large cutter to create the outer shape. Use the small cutter to cut out the centre 'window' of each biscuit. Carefully transfer the cut-outs to the prepared baking sheets.
  8. Second Chill (Optional but Recommended): Place the trays with the cut-out dough back into the freezer for 10 minutes. This prevents spreading and maintains sharp edges.
  9. Partially Bake: Bake the chilled biscuits for 6–8 minutes, until the edges are just beginning to set and lightly golden, but the centres remain soft.
  10. Fill the Window: Remove the trays from the oven. Spoon the crushed hard candy mixture into the centre cut-out of each cookie, ensuring the hole is fully covered.
  11. Finish Baking: Return the biscuits to the oven and bake for another 4–6 minutes, or until the candy has completely melted and spread evenly, appearing smooth and glassy, and the biscuit edges are fully golden.
  12. Cool Completely: Slide the parchment paper off the hot tray and onto a cooling rack. Do not attempt to move the biscuits until the candy has cooled and hardened completely (about 30 minutes). Once cool, they can be carefully peeled off the parchment.