Name: Orange & ginger stained glass biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 14
Cuisine: German
Ingredients: sunflower oil for greasing; 175g plain flour plus extra; 1 tsp ground ginger; zest 1 orange; 100g butter cold, cut into chunks; 50g golden caster sugar; 1 tbsp milk; 12 fruit-flavoured boiled sweets; icing sugar to dust; about 120cm thin ribbon to decorate

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Orange & ginger stained glass biscuits

Orange & ginger stained glass biscuits

Good Food team

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Makes 14

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 3.7 out of 5.31 ratingsRate

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Kids will love to make these magical Christmas biscuits and hang them with pretty ribbon

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Festive fruit & spice decoration

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Ingredients

Nutrition

Units:

MetricUS

sunflower oil

for greasing
175g plain flour

plus extra
1 tsp ground ginger
zest 1 orange
100g butter

cold, cut into chunks
50g golden caster sugar
1 tbsp milk
12 fruit-flavoured boiled sweets
icing sugar

to dust
about 120cm thin ribbon

to decorate

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Nutrition: per serving

kcal160
fat8g
saturates5g
carbs23g
sugars10g
fibre1g
protein2g
salt0.14g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2008

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A star rating of 3.7 out of 5.31 ratings

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