Orange & ginger stained glass biscuits

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• irina

  09 January 2011

  irina rated this recipe

  

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• mrsjones

  27 January 2011

  mrsjones commented on this recipe

  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 :)

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• tmacbaking

  19 November 2011

  tmacbaking rated and commented on this recipe

  

  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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• 21stcenturyhousewife

  02 December 2011

  21stcenturyhousewife commented on this recipe

  Try baking them on a silpat mat. http://www.google.com/products/catalog?q=silpat+mat&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&tbm=shop&cid=825647855756745984&sa=X&ei=qyPZTv7SB4Gx8gPw8IXHDQ&ved=0CHIQ8gIwAw. That way the sugar wont stick to anything (silpat mats are used for things like baking on or even creating a sugar sculpture).

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• Leonie

  06 December 2011

  Leonie commented on this recipe

  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.

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• fiona

  13 December 2011

  fiona rated and commented on this recipe

  

  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.

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• kaiceejay

  14 December 2011

  kaiceejay rated and commented on this recipe

  

  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(

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• Alivia

  20 December 2011

  Alivia rated and commented on this recipe

  

  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.

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• Karen

  22 December 2011

  Karen commented on this recipe

  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?

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• mich_mkp

  27 December 2011

  mich_mkp rated and commented on this recipe

  

  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.

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• Sliverleaf

  25 November 2012

  Sliverleaf rated and commented on this recipe

  

  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.

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• kirandy

  03 December 2012

  kirandy rated and commented on this recipe

  

  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!

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• jenna

  07 December 2012

  jenna commented on this recipe

  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.

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• ruth

  19 December 2012

  ruth rated and commented on this recipe

  

  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

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• hanneke2000

  19 December 2012

  hanneke2000 commented on this recipe

  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.

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• hanneke2000

  19 December 2012

  hanneke2000 rated and commented on this recipe

  

  And did I mention they look very pretty?

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• Mia

  21 December 2012

  Mia commented on this recipe

  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.

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• Katy

  07 January 2013

  Katy rated and commented on this recipe

  

  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

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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, sugar 10g, salt 0.14 g

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