Wednesday, 26 September 2012
This is a lovely recipe that was sent to me by Whitworths along with their baking sugars, and I was eager to try it out! These both tasted lovely and looked stunning, I think these will be perfect at Christmas. You can add a loop of ribbon to hang them up! The cinnamon taste adds another Christmassy edge. These were so simple to make, and my wee boy loved helping out.
220g butter, softened
200g Whitworths for Baking Light Soft Brown Sugar
350g plain flour
1 tsp ground ginger or cinnamon
50g Whitworths for Baking Crunchy Demerara Sugar
A selection of fruit flavoured boiled sweets in various colours
Preheat the oven to 180c. Line 2 large baking trays with baking paper.
Separate the boiled sweets into colours and place in separate plastic food bags and use a rolling pin to crush into pieces approx 1cm and set aside.
Beat the butter & soft brown sugar in a bowl, until pale and creamy. Sift the flour and spice into the mixture; add enough milk to make a workable dough. Use your hands to make a smooth dough. Wrap in clingfilm & refrigerate for 30 mins.
Sprinkle a little flour over the work surface, divide the mixture into 2 pieces and roll it out so that is 1/2 cm thick. Using biscuit cutters, cut out shapes. Using a smaller cutter, cut out the middle of each biscuit and sprinkle the biscuits with some crunchy demerara sugar.
Carefully transfer the biscuits to the baking trays using a fish slice. Place one or two pieces of broken sweet into the middle of each biscuit hole.
Bake for 10 minutes or until the biscuits are just golden. Make sure the middle has set before moving the biscuits from the baking tray.
Disclosure: I'm working with Whitworths Sugar, whose www.whitworths-sugar.co.uk site includes ideas and recipes for baking with sugar. Follow the conversation on Twitter with the #bakingS0S hash tag and @WhitworthsSugar.