Orange & Ginger Stained Glass Biscuits

by BBC Good Food

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 225g
  • 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
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