Gin­ger­bread stained glass bis­cuits

BBC Good Food - - Easy Family -

MAKES 30 PREP 40 mins COOK 5-6 mins per batch (about 30 mins) EASY V dough only

175g dark soft brown sugar

85g golden syrup

100g un­salted but­ter

2-3 tsp ground gin­ger

350g plain flour, plus ex­tra to dust

1 tsp bi­car­bon­ate of soda

1 large egg, lightly beaten clear fruit-flavoured boiled sweets (don’t use any­thing with a soft cen­tre) white ic­ing, to dec­o­rate (op­tional – see tip, be­low) You will need star or snowflake cut­ters

1 Heat the sugar, golden syrup and but­ter in a pan un­til melted. Mix the gin­ger and flour in a large bowl and make a well in the cen­tre. Add the bi­car­bon­ate of soda to the melted mix­ture and stir – it will fizz a lit­tle – then pour into the flour mix­ture with the egg. Stir to com­bine. The mix will be soft but will firm up as it cools.

2 Scoop the mix­ture into a box or fridge bag and chill for at least 1 hr un­til firm enough to roll out. The dough can be kept in the fridge for up to a week or frozen for three months.

3 Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured sur­face and cut in half. Briefly knead the first piece, then roll it on a lightly floured sur­face to 2mm thick. Cut into shapes with snowflake or star cut­ters about 12cm across, then trans­fer to lined bak­ing sheets, leav­ing a lit­tle room for them to spread. Cut a win­dow out of each bis­cuit us­ing an­other cut­ter about about 6cm across, then add a sweet to the cen­tre. If the sweets are large, chop them up first – you’ll have to judge by the size of the hole. (Don’t be tempted to add too much or it will spill over the edge.) If you plan to hang the bis­cuits, make a small hole in the top of each one us­ing the end of a pip­ing noz­zle (the hole will close up a lit­tle so make sure it’s big enough). Re­peat with re­main­ing dough. 4 Bake in batches for 5-6 mins or un­til they darken slightly and the sweets have melted. If the holes have closed up, re­make them while the bis­cuits are warm. Leave to cool and har­den up com­pletely be­fore mov­ing them. Don’t for­get to bake the parts you’ve cut out, too!

PER SERV­ING 113 kcals • fat 3g • sat­u­rates 2g • carbs 20g • sug­ars 11g • fi­bre 1g • pro­tein 2g • salt 0.1g

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