They’re so beautiful you can use them to decorate the festive table or as ornaments on the Christmas tree.
MAKES ABOUT 36 BISCUITS, DEPENDING ON SIZE PREPARATION: 35-40 MIN CHILLING: 15 MIN BAKING: 8-10 MIN
250g butter or margarine 250ml (1c) white sugar 60ml (¼c) golden syrup 60ml (¼c) water 750ml (3c) cake flour 2,5ml (½t) baking powder 2,5ml (½t) salt flour for sprinkling FILLING 1 packet (400g) translucent sweets such as Sparkles Preheat the oven to 160°C. Line two large baking sheets with baking paper and grease with nonstick spray. 1 Beat the butter or margarine, sugar and golden syrup together until creamy. Add the water and beat until smooth. 2 Sift the flour, baking powder and salt over the mixture and mix until a dough forms. Chill for at least 15 minutes. 3 Filling Sort the sweets according to colour and crush each colour with a mortar and pestle, or pulse each colour in a food processor. 4 Sprinkle flour on a work surface and roll out the chilled dough to about 2mm thick. 5 Use cookie cutters to cut shapes in the dough, then cut a hole in the middle of each biscuit (see picture). Carefully arrange the biscuits on the prepared baking sheets and fill the hole in each biscuit with crushed sweets. 6 Bake for 8-10 minutes or until the sweets have melted and the biscuits are golden brown. 7 Leave to cool completely on the baking sheets, then carefully remove from the baking paper and store in an airtight container.