Orange & ginger stained glass biscuits

Orange & ginger stained glass biscuits

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(29 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

    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


  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 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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20th Sep, 2009
The biscuit recipe is great. I found it impossible to crush the boiled sweets so used them whole and let them melt down. After a bit of trial and error, I found that cooking the biscuits for 7-8 minutes then adding a whole sweet and cooking for another 7-8 minutes worked really well. The glassy centre had less bubbles this way. If you overcook them the centres can all caramelise and end up orange/brown. Adding the sweets half way through kept the colour of the original sweet better.
13th Feb, 2009
Really lovely, tasty biscuits! Shame I overcooked them slightly - I have a fan oven and cooked them for 15 mins but that was too long - I think 10 mins would have been enough.
10th Dec, 2008
I've never baked a biscuit in my life! Thought I'd try my hand at these and was absolutely enchanted with the way they turned out! So easy to make, beautiful to look at. I dropped some tiny silver confectioner's wedding balls into the centres while they were still warm and soft from the oven and they look fabulous!


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