Orange & ginger stained glass biscuits

Orange & ginger stained glass biscuits

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(24 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 14

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
160
protein
2g
carbs
23g
fat
8g
saturates
5g
fibre
1g
sugar
10g
salt
0.14g

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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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.

Recipe from Good Food magazine, December 2008

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Comments

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kimnpat's picture

I made these with my kids over Christmas, They were nice looking but tey middle s reallu hard so they are hard to eat,We didn't crush the sweets though they melt if you put tem in the middle of the biscuit in the oven

didichick's picture

These look festive and cute. They're fun to make with kids/ friends and some bubbles. Some advice
1) punch a big hole at the top and ensure it will go all the way through to the back when baked
2) get some VERY thin ribbon. Holes were too small and had to use copper wire to make a little loop before putting ribbon through.
Taste ok, not the best ever but they look very cute. Grease the baking paper well and they come off easily.

rochelec's picture

I loved this recipe, but I must admit to having read all the reviews and comments below first (thank you, ladies). I omitted the salt, left the sweets whole, greased the paper really well, used mixed spice instead of the ginger and orange zest, and took the biscuits out of the oven after 7 mins, added the whole sweet, and returned to the oven for a further 7 mins. Worked a treat! My added tip it to either roll out and cut your cookies directly onto your greased-proof paper, then transport the whole sheet to the baking tray, or (as I did), cut out the cookies, transport to the greased-proof paper on the tray, then remove the inner smaller shape with a cocktail stick once in position. This way the biscuits are easier to move and they retain their shape better.

mindymoo62's picture

I made these today, and they turned out really well :-) I did not add the salt, and the only change I made was an addition of 1 teaspoon of mixed spice. I baked them on bake o glide and they came off the tray easily. They look better if you only add half a sweet ( added mine after 5 mins cooking) as they bubble over otherwise.
Very attractive, shall look forward to putting them on the tree. Ho ho ho x

ms_diva88's picture
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Lovely recipe and so pretty results! Don't worry about breaking up the sweets as they melt perfectly when in for 10-15 mins. Didn't have a problem getting the biscuits off the tray after they had cooled and the boiled sweet centre re-set. Will try the idea again with a different flavour biscuit to experiment

miadaltas's picture

I made these without the orange and ginger but with just a couple of teaspoons of mixed spice. They taste delicious and are still crunchy a week on! I baked them on baking paper greased with veg oil and had no problems with sticking. The sweets def do look better if you add them half way through the baking time, if you can be bothered.

hanneke2000's picture
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And did I mention they look very pretty?

hanneke2000's picture
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Made these with Fox's Glacier Fruit sweets. The gaps in my biscuits were too small for whole sweets, so I first tried to crush them in their wrappers with my wooden rolling pin, which now has dents, so not recommended. A hammer (metal) worked a lot better for crushing.
The biscuit and sweet combination was lovely. The biscuit has a subtle spicy flavour, not overwhelming like cinnamon. I would say they're maybe a bit hard, especially the sweets, and I wouldn't recommend them for young children or people with dentures.
Next time I'll try adding the sweets halfway through, as recommended by Emms. They really don't take very long to melt.

no44ht's picture
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made these biscuits and took other comments on board, i found it more difficult to get the biscuits off a baking tray but on baking paper they flew off, they look really pretty but biscuits are a bit of a disappointment so will put more spices in next time, also couldn't break the sweets but they worked perfectly well whole

jennacaw's picture

I used a silicone baking mat and they came off no problem. I used the spiced biscuit dough as was not keen on this recipe, cooked them for 7 mins then added the sweets whole and cooked for another 7 mins.

kirandy's picture
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A lovely recipe and a great way to spend the afternon with kids! We adapted the recipe by adding a teaspoon of nutmeg and a teaspoon of cinnamon along with the other ingrediants. After reading others problems with the sticking on paper I over greased the paper and when they were just hard, slide a fish knife underneath - then once cooled entirely they came off no problem!

stia_616's picture
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I LOVE this recipe. I've never made biscuits before this and people can't get enough of these. I'm not one for following recipes to the letter though, so I've never made these with the crushed sweets and orange and ginger.

The favourite biscuit I make is cinnamon and ginger with icing decoration and they just disappear. Fast. So much do people like these biscuits that I'm making them for people for Christmas.

mich_mkp's picture
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Just made a batch of these. Left out the salt as suggested. Made stars instead of hearts as I needed them a little smaller to fit the jars I've bought. Gave them 15 mins in a fan oven but may well reduce by a couple of minutes next time. I also used Fox's glacier fruits. I used non stick baking sheets, and oiled one sheet slightly less than the other. This one meant the biscuits stuck, and we ended up eating these bits ourselves so no harm done! Be brave with your oiling and it should be fine. Making more on Thurs! Lovely flavour v pretty.

karenburnell's picture

I have just made these cookies with my kids, even though they had great fun making them and they have come out of the ovenreasonable ok, they taste horrible! The recipe instructions say to add ½tsp salt, even though it is not in the recipe. Not sure if this is a mistake in the instructions as they taste too salty and we can't eat them. Has anyone else had this problem?

alivia-fleur's picture
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I was incredibly unhappy with these biscuits. I had planned on making them without the ribbon bit to put in jars to give as presents, but they were a nightmare to do from start to finish. How did anyone manage to break the sweets??! I too used foxes. They were also burnt after 10 minutes. Really quite upset.

kaiceejay's picture
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Whether the biscuits were put on the greased tray as it states or putting them on greaseproof paper it was impossible to get them off, out of 24 biscuits made I ended up with 6 whole ones. Really disappointed as I was making them for my sons school party on Friday :o(

fionablandford's picture
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Just made these and they worked really well - the tip about not needing to crush the sweets was great. I made stars as its nearly christmas and just gently puished the sweet in whole after cooking the biscuits for about 5 mins first. They look and taste great.

creepy_sheep's picture

I've made similar biscuits every Christmas for the last few years, and they've turned out great with various biscuit recipes. They look so pretty on the tree, but I'd advise making a batch for the tree & another batch to eat; I've never had a problem with melting middles (but then, we don't have central heating), but the biscuit is a bit soggy & unappetizing after a few days on the tree. As for the eating batch, I prefer other flavour combinations; werthers originals make a yummy centre, or murray mints in chocolate shortbread. They don't have that stained glass glow, but they still look pretty on a plate and they taste great!

I've found you don't really need to break up the sweets; baking time is easily long enough to melt them, and they fill in the gaps just fine. Also, I'd say more like 10-15mins baking time; I think maybe the hot sweets speed up cooking? Whatever the reason, these things don't need long.

tmacmahon22's picture
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Not a brilliant taste really, even after adding slightly more flavour to them because of previous comments. Concept worked, but will probably try with another recipe for the actual biscuits.

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