Orange & ginger stained glass biscuits

Orange & ginger stained glass biscuits

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(26 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

    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

    Ginger

    jin-jer

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

  • zest 1 orange
    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

    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, questions and tips

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brenwilson
4th Dec, 2015
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
15th Dec, 2014
0.05
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
22nd Feb, 2014
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
didichick
15th Dec, 2013
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
15th Dec, 2013
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
7th Dec, 2013
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
7th Jan, 2013
4.05
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
21st Dec, 2012
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
19th Dec, 2012
5.05
And did I mention they look very pretty?
hanneke2000
19th Dec, 2012
5.05
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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