- red and yellow boiled sweets
- 125g slightly salted butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 125g caster sugar
- 1 medium egg, lightly beaten
- 1 tsp vanilla extract
- 250g plain flour
You will also need
Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Cream together the butter and sugar, then gradually beat in the egg and vanilla extract. Mix in the flour, making a fairly soft dough. Turn onto a lightly floured surface and knead gently. Wrap the dough in cling film and chill for at least 30-60 minutes.
Put the sweets into freezer bags, keeping each colour in a separate bag. Wrap in a tea towel and bash with a rolling pin until they break into small pieces. Set aside.
When ready, roll the dough out on a lightly floured surface to around the thickness of 0.5cm. Cut into circles using an 8.5cm round cutter and transfer the biscuits to the lined baking sheets, using a spatula. Using a star cutter around 6cm in size, stamp and cut out stars from the middle of each round. Any leftover dough and trimmings can be used to create more biscuits.
Insert a skewer or the end of a paintbrush into the top of each biscuit to make a hole to thread the ribbon through once baked. Carefully put the crushed up pieces of sweet inside the cut-out star shapes to create a gradient effect from red to yellow. Bake the biscuits for approximately 10-15 minutes or until the sweets have melted and the biscuits are just golden around the edges.
While still warm, check the holes in the biscuits – if they have closed during baking, open them up with the skewer or end of a paintbrush. Leave the biscuits to firm up on their trays until the melted sweets have set before transferring to a wire rack to cool.
Once cool, roll out your blue fondant to approximately 0.25cm on to sheets of non-stick parchment to prevent it sticking. Cut out enough 8.5cm rounds from for the total amount of biscuit medals made.
Next roll out the white fondant to the same thickness. Using the 7cm star cutter, stamp and cut out stars enough for the total amount of biscuit medals made. Place the white stars in the centre of the blue rounds and using the 6cm star cutter, stamp and cut out the middle of the white stars on the blue rounds.
Using a little runny honey and a paintbrush, apply a small amount around the edge of the biscuits to act as glue. Carefully transfer and position the fondant on to the stained glass star biscuit and use the tip of your finger to adhere both together.
Make a hole in the blue fondant where the biscuit hole is placed using a skewer of end of a paintbrush. Allow the fondant to set and go hard slightly making it easier to thread the lengths of ribbon through the hole in each biscuit. Use the end of a skewer or a needle to help feed it through. Tie into loops to create your Go Jetters star medal biscuits.