Orange & ginger stained glass biscuits

Orange & ginger stained glass biscuits

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

Difficulty and servings

Easy

Makes 14

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

Freeze raw dough for up to a month

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.

Per serving

160 kcalories, protein 2g, carbohydrate 23g, fat 8 g, saturated fat 5g, fibre 1g, salt 0.14 g

Recipe from Good Food magazine, December 2008.

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Latest comments and suggestions

  • 10 December 2008

    Magic Maggie rated and commented on this recipe

    5 stars

    I've never baked a biscuit in my life! Thought I'd try my hand at these and was absolutely enchanted with the way they turned out! So easy to make, beautiful to look at. I dropped some tiny silver confectioner's wedding balls into the centres while they were still warm and soft from the oven and they look fabulous!

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  • 13 February 2009

    George rated and commented on this recipe

    4 stars

    Really lovely, tasty biscuits! Shame I overcooked them slightly - I have a fan oven and cooked them for 15 mins but that was too long - I think 10 mins would have been enough.

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  • 20 September 2009

    Donna rated and commented on this recipe

    4 stars

    The biscuit recipe is great. I found it impossible to crush the boiled sweets so used them whole and let them melt down. After a bit of trial and error, I found that cooking the biscuits for 7-8 minutes then adding a whole sweet and cooking for another 7-8 minutes worked really well. The glassy centre had less bubbles this way. If you overcook them the centres can all caramelise and end up orange/brown. Adding the sweets half way through kept the colour of the original sweet better.

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  • 22 November 2009

    annie commented on this recipe

    how long will these biscuits keep please

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Difficulty and servings

Easy

Makes 14

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

Freeze raw dough for up to a month

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
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Per serving

160 kcalories, protein 2g, carbohydrate 23g, fat 8 g, saturated fat 5g, fibre 1g, salt 0.14 g

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