Orange & Ginger Stained Glass Biscuits
by Cherrypick
Kids will love to make these magical Christmas biscuits and hang them with pretty ribbon
Method
Based on 14 servings, adjust as needed.
Step 1
Heat oven to 180C/fan 160C/gas 4. Grease 2 large non-stick baking sheets with oil. Whizz the flour, ginger, zest and butter with 1⁄2 tsp salt to fine crumbs in a food processor. Pulse in the sugar and milk, then turn out and knead briefly on a floured surface until smooth. Wrap then chill for about 30 mins.
Step 2
Flour the work surface again, then roll out the dough to the thickness of a £1 coin. Use 7cm cutters to cut out shapes, then use 4cm cutters to cut out the middles. Re-roll leftover pieces. Make a hole in the top of each biscuit, then carefully lift onto the baking sheets.
Step 3
Crush the sweets in their wrappers with a rolling pin, then put the pieces into the middles of the biscuits – the sweets should be level with the top of the dough. Bake for 15-20 mins or until the biscuits are golden brown and the middles have melted.
Step 4
Leave to harden, then transfer to a rack to cool. Thread with ribbon, then dust with icing sugar. Will keep for a month, but best eaten within 3 days.
- Ingredients
- Based on 14 servings
-
12 Fruit Flavoured Boiled Sweets 1x Sainsbury's Clear Fruits 200g -
about 120 cm Thin Ribbon, to decorate 1x Sainsbury's Home Satin Ribbon Red 10m -
1 tbsp Sunflower Oil, for greasing 1x JS Sunflower Oil 1L -
175g Plain Flour, plus extra 1x Sainsbury's Plain Flour 500g -
1 Orange, zested 1x Sainsbury's Oranges -
100g Butter, cold, cut into chunks 1x Sainsbury's British Butter, Unsalted 250g -
1 tsp Ground Ginger 1x Sainsbury's Ground Ginger 38g -
50g Golden Caster Sugar 1x Sainsbury's Fairtrade Golden Caster Sugar 1kg -
1 tbsp Milk 1x Sainsbury's British Semi Skimmed Milk 1 Pint -
1 tbsp Icing Sugar, to dust 1x Sainsbury's Icing Sugar 500g