Orange & ginger stained glass biscuits

Orange & ginger stained glass biscuits

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(25 ratings)

Prep: 15 mins Cook: 20 mins

Easy

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
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Ingredients

  • 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

    Ginger

    jin-jer

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

  • zest 1 orange

    Orange

    or-ange

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

  • 100g butter, cold, cut into chunks

    Butter

    butt-err

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

  • 50g golden caster sugar
  • 1 tbsp milk

    Milk

    mill-k

    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

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.

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Comments (41)

tmacmahon22's picture
3

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.

mrsstepford's picture

The biscuit recipie is really yummy, I made these without the center as I had some orange zest left over from another cake, they are yummy n smell gorgeous when cooking :)

emilythegoat's picture

We had a disaster with oiled baking trays... totally stuck to the trays, biscuits broke up when trying to get them off. Put the last lot on tin foil on top of the tray and those came off perfectly.

I think the orangey biscuits are delicious, and the sweets make the biscuits look special.

I also had trouble making the holes with a skewer, kept breaking the dough. Managed to make a slot by cutting the dough with a knife once it was on the tray, then poking the unwanted bit of dough out with the skewer.

icecreamdogpark's picture
4

Forgot i also rolled mine about 1 and a half thickness of a £1 coin maybe that helped them from breaking and once cool they are quite strong and rigid.

icecreamdogpark's picture
4

Just made these ,the biscuit is delicious ,but had i mis-hap with the sweet centers,totally my fault but it did make me laugh but ruined my first batch,and thought i`d share it so others don`t do it.I bought sherbet sweets by mistake and thinking they`d still be ok they deffinatly weren`t !!! The sherbet made them fizz up and froth up quite messy.
I retried with some clear mints and they came out beautiful but 2 i did on my ceramic tray stuck badly but the ones done on well greased trays came up really easily ,also they cooled quickly in the trays,lovely recipe will do again well worth the effort ,Thanks

dizzybrunettegirl's picture
3

Found these really tricky as the pastry is really weak without a centre and so kept falling apart. Those that I managed to get on a baking tray came out ok though, sweets didn't stick to the tray thankfully (trick is to probably wait for them to set before lifting off, and to use a greased non-stick baking tray), but I agree with earlier comments that the biscuits themselves aren't really that tasty/flavoursome... won't be making these again, as they were a trial for Christmas hampers and they didn't pass! Thank you for the suggestion to put the sweets in half way through, they came out very well and didn't lose their colour.

glassgirl's picture
5

I thought this was a great recipe and the orange and ginger give it a lovely flavour, not to sugary like plain biscuits. I also used foxes glacier fruits for the centres as these have the best flavour in my opinion. I baked the biscuit without alone for 5 or 6 mins added 1 or 2 whole sweets to the centre (no need to smash them up) and baked for another 5 or 6 mins. Worked a treat! I also think that if they are being hung as decorations they should be wrapped in a decorative bag first to keep the air and condensation out.

hoiles123's picture
4

Be warned the sweets melt and make a horrible mess over your tree and any presents below.

hoiles123's picture
4

We used foxes glacer fruit sweets, and the look great on the christmas tree once decorated, we agree that they could taste alittle better and the hard sweet/biscuit contrast takes time to get used to, maybe next time we would swap ginger and orange for cinnamon and mixed spice for more a more festive flavour. Overall these look great on the christmas tree.

janb0604's picture

What sweeties are best for this recipe? thanks

veritypinkney's picture
1

I didn't think that the biscuits tasted particularly good and if I were to make them again I may try it with mixed spice instead of orange and ginger. I also had particular difficulty getting them off the tray whole, even when oiled. The sweets stuck too much! They do look pretty, especially with silver pearls pushed in the sugar but i think that on the whole they were a bit disappointing :(

joannelthomson's picture
3

These looked amazing but didn't fare well in my damp flat. I came home after being away over Christmas to fine sticky sugar had dripped from the biscuits all over my tree.

xxalipalixx's picture

this was a great recipe that i had massive fun making, all my family were very impressed and they got eaten up quickly!

b1akemank's picture
5

I love this recipe, its so simple. The biscuits are a lovely taste and texture (not too gingery) with the novelty crystal centre. They make the perfect present in a nice glass jar with pretty ribbon

katieb_80's picture
4

These are soooo pretty when on the tree! With my first batch i didnt use baking paper and although some were tricky to get off the tray they were better than the second batch. I used baking paper and they were a disaster basically had to bin them all. I will probably add the sweets half way too next time as they all turned out a yellowy colour...great with ribbons and as gifts!

captaincactus's picture

This recipe didn't work very well for me. Every time I tried to get the biscuits off the greased paper the sweets stuck and the paper ripped off with it :(

crafter's picture

how long will these biscuits keep please

donnarattray's picture
4

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.

georgeb74's picture
4

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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