Stained glass biscuits
- 300g plain flour, plus extra for rolling out
- 1 level tsp ground ginger
- 1 level tsp ground cinnamon
- 175g butter, cut into cubes
- 100g golden syrup
- 24 Fox's Glacier Fruits
This recipe is part of our cooking with kids feature and has instructions for children.
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 3 baking trays with baking paper. Sift the flour, ginger and cinnamon into a bowl.
Rub the butter into the flour using your fingertips until it looks like breadcrumbs.
Add the golden syrup and mix with a knife until big lumps form. Using your hand, finish mixing to make a dough. Wrap in cling film and chill for 30 minutes.
Lightly flour a work surface and a rolling pin, then roll out the dough to about 3-4mm thick. Cut out large stars and rounds with cutters. Use your smallest cutters to cut a hole in the middle of each biscuit.
Gather up any leftover dough, then roll out and cut out again. Put the biscuits onto a baking tray using a fish slice to support them. Use a skewer to make a small hole in each if you want to hang them.
Put the sweets in a freezer bag and bash with a rolling pin to break them into smaller pieces. You may need to get an adult to help as they're hard to break.
Put the broken sweets in the biscuit holes. bake them in the oven for about 15 minutes or until they start to brown and the sweets have melted.
Cool on the baking trays for 10 minutes, then move to a wire rack to finish cooling.