Orange & ginger stained glass biscuits

Orange & ginger stained glass biscuits

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(26 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
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  • 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



    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.

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Comments, questions and tips

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19th Dec, 2012
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
7th Dec, 2012
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.
3rd Dec, 2012
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
25th Nov, 2012
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.
27th Dec, 2011
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.
22nd Dec, 2011
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?
20th Dec, 2011
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.
14th Dec, 2011
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
13th Dec, 2011
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
6th Dec, 2011
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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