Easy biscuit recipe for 4 - 8 people, takes only 20 mins; recipe has sunflower oil, plain flour, ginger, orange, butter, golden caster sugar, milk, sweet, icing sugar and ribbon.
Orange & ginger stained glass biscuits
Course: Easy biscuit
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Milk: 1 tbsp milk
- Butter: 100g butter, cold, cut into chunks
- Sunflower Oil: sunflower oil, for greasing
- Orange: zest 1 orange
- Ginger: 1 tsp ground ginger
- Plain Flour: 175g plain flour, plus extra
- Golden Caster Sugar: 50g golden caster sugar
- Icing Sugar: icing sugar, to dust
- Ribbon: about 120cm thin ribbon, to decorate
- Sweet: 12 fruit-flavoured boiled sweets
Directions
- 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.
- Flour the work surface again, then roll out the dough to the thickness of a PS1 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.
