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Orange & ginger stained glass biscuits

Kids will love to make these magical Christmas biscuits and hang them with pretty ribbon

  • Prep: 15 mins
    Cook: 20 mins
  • Makes 14
  • Easy
  • Makes 14
  • Easy
  • Calories 160
  • Carbohydrates 23
  • Saturated Fat 5
  • Sugar 10
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.14

Nutrition per serving

  • Calories 160
  • Carbohydrates 23
  • Saturated Fat 5
  • Sugar 10
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.14

Ingredients

  • sunflower oil, for greasing
  • 175g plain flour, plus extra
  • 1 tsp ground ginger
  • zest 1 orange
  • 100g butter, cold, cut into chunks
  • 50g golden caster sugar
  • 1 tbsp milk
  • 12 fruit-flavoured boiled sweets
  • icing sugar, to dust
  • about 120cm thin ribbon, to decorate

Method

  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 in cling film, then chill for about 30 mins.

  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.

  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.

  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.

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