Orange & Ginger Stained Glass Biscuits

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

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

• 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 £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.

Recipe : Good Food magazine