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.
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.
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.
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.