Orange & ginger stained glass biscuits

• sunflower oil↗

  for greasing

• plain flour↗175g g

  plus extra

• ground ginger↗1 tsp tsp
• zest 1 orange
• butter↗100g g

  cold, cut into chunks

• golden caster sugar↗50g g
• 1 tbsp milk↗
• 12 fruit-flavoured boiled sweets
• icing sugar↗

  to dust

• about 120cm thin ribbon

  to decorate

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.