Orange & ginger stained glass biscuits
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 14
Skip to ingredients
Showing items 1 to 3 of 6
- sunflower oilfor greasing
- 175g plain flourplus extra
- 1 tsp ground ginger
- zest 1 orange
- 100g buttercold, cut into chunks
- 50g golden caster sugar
- 1 tbsp milk
- 12 fruit-flavoured boiled sweets
- icing sugarto dust
- about 120cm thin ribbonto decorate
Nutrition: per serving
- kcal160
- fat8g
- saturates5g
- carbs23g
- sugars10g
- fibre1g
- protein2g
- salt0.14glow
Method
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.
