Orange & ginger stained glass biscuits

Orange & ginger stained glass biscuits

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 15 mins Cook: 20 mins


Makes 14
Kids will love to make these magical Christmas biscuits and hang them with pretty ribbon

Nutrition and extra info

Nutrition: per serving

  • kcal160
  • fat8g
  • saturates5g
  • carbs23g
  • sugars10g
  • fibre1g
  • protein2g
  • salt0.14g
Save to My Good Food
Please sign in or register to save recipes.


  • sunflower oil, for greasing

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 175g plain flour, plus extra
  • 1 tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g butter, cold, cut into chunks



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g golden caster sugar
  • 1 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 12 fruit-flavoured boiled sweets
  • icing sugar, to dust
  • about 120cm thin ribbon, to decorate


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (41)

brenwilson's picture

Following other comments, I just used my usual vanilla biscuit recipe and also put a whole sweet in the centre. The sweet melted perfectly in the time the biscuit took to bake. Use a drinking straw to cut a hole for the hanging ribbon. I made star shapes but just cut a circle in the centre with a small round cutter, which was quite easy. Came off baking parchment perfectly when they were cool. Look brilliant.

cloudcuckoo's picture

I wish I had read the comments! The recipe is dreadful, although the biscuits are nice, and smell fabulous. The method means they come out overcooked with burned sugar in the middle. Our second batch made the same changes as other commenters had done - shorter cooking time, adding the sweets part way through the bake.

Top tip - if you can't find boiled sweets, don't glibly assume that fruit sherbets will be fine instead!

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

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

And did I mention they look very pretty?

hanneke2000's picture

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

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

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

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

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

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

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

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.