- sunflower oil, for greasing
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 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 a dairy product made from separating whole milk or cream into fat and…
- 50g golden caster sugar
- 1 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 12 fruit-flavoured boiled sweets
- icing sugar, to dust
- about 120cm thin ribbon, to decorate
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 then chill for about 30 mins.
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.
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.
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.