BROKEN WINDOW GLASS RECIPES

Steps:

• Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each.
• Pour each flavor into an 8-inch square pan.
• Chill until firm, or overnight.
• Then combine the lemon gelatin, sugar, and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved.
• Stir in pineapple juice.
• Chill until slightly thickened.
• Meanwhile, mix the crumbs and melted butter; press into bottom of 9-inch spring-form pan. (If desired, press part of crumbs on sides of pan.)
• Cut the firm gelatins into 1/2-inch cubes.
• Then prepare whipped topping mix as directed on package or whip the cream; blend with lemon gelatin.
• Fold in gelatin cubes.
• Pour into pan.
• Chill at least 5 hours, or overnight.
• Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving.
• If desired, spread additional prepared whipped topping or whipped cream on top and sides.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line two baking sheets with baking paper.
• Place the butter, flour and sugar in a food processor and pulse until it resembles breadcrumbs. Add the vanilla and beaten egg and pulse until it forms a smooth dough.
• Using a rolling pin, roll out on a lightly floured work surface until the dough is about 5mm/¼in thick. Use your large cutter to cut out the shapes. Then use a small cutter to remove the middle (where the ‘glass’ will sit). If you don’t have any small cutters you can cut the middle out by hand, leaving about 1cm/½in of biscuit around the edge. Use a cocktail stick or skewer to make small holes if you want to hang them by thread or ribbon. Re-roll any scraps of dough to make more biscuits. Arrange on the prepared baking sheets and chill in the fridge for 10 minutes.
• Separate the sweets into their colours and put them in plastic bags (one colour in each bag). Crush using a rolling pin until broken into fine grains. Sprinkle these grains in the middle of each biscuit in a generous layer that covers the hole. You can stick to one colour per biscuit or create a rainbow effect by mixing the colours.
• Bake for about 15–18 minutes or until the biscuit is a pale golden brown and the sweets have melted. Leave to stand on the trays for about 5 minutes, or until firm enough to move. Carefully transfer to a cooling rack and leave to cool and firm up.