- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 160
- Fat Content: 8g
- Saturated Fat Content: 5g
- Carbohydrate Content: 23g
- Sugar Content: 10g
- Fiber Content: 1g
- Protein Content: 2g
- Sodium Content: 0.14g
Orange & ginger stained glass biscuits
- sunflower-oil - sunflower oil, for greasing
- plain-flour - 175g plain flour, plus extra
- ginger - 1 tsp ground ginger
- orange - zest 1 orange
- butter - 100g butter, cold, cut into chunks
- golden-caster-sugar - 50g golden caster sugar
- milk - 1 tbsp milk
- sweet - 12 fruit-flavoured boiled sweets
- icing-sugar - icing sugar, to dust
- ribbon - 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 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.
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.Add to Favourites