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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

Latest comments and suggestions

• Magic Maggie

  10 December 2008

  Magic Maggie rated and commented on this recipe

  

  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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• George

  13 February 2009

  George rated and commented on this recipe

  

  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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• Donna

  20 September 2009

  Donna rated and commented on this recipe

  

  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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• annie

  22 November 2009

  annie commented on this recipe

  how long will these biscuits keep please

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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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Difficulty and servings

Makes 14

Preparation and cooking times

Prep 15 mins

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

Per serving

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

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