- 50g (8oz) plain flour
- 1 tsp ground ginger
- 100g (3 1/2oz) icing sugar, plus extra for dusting
- 150g (5oz) cold butter, diced
- 1 orange, finely zested
- 1 large egg yolk
- 1 tsp cold water
- 150g (5oz) clear, coloured boiled sweets
- Heat the oven to gas 4, 180°C, fan 160°C and line two baking sheets with nonstick baking paper. In a food processor, pulse the flour, ginger and icing sugar once or twice to combine. Add the butter and pulse until the mixture looks like fine breadcrumbs. Add the zest, yolk and water and pulse again until a soft dough forms.
- Remove the dough and gently press into a flat disc on a lightly floured surface. Wrap in clingfilm and chill for about 20 minutes or until firm enough to roll out.
- Cut the dough in half to make it easier to roll out. Roll thinly to about 5mm on a lightly floured surface. Use 7cm (2 3/4in) Christmas cutters (stars, hearts, snowmen, Christmas trees etc) to cut out 12 biscuits. Use a flat spatula to carefully lift each one onto a lightly oiled baking sheet. Allow about 2cm (3/4in) of space around each one. Gently combine the cuttings, then re-roll and cut out more biscuits. Poke a small hole at the top of each biscuit, to thread ribbon to hang them.
- Cut a 3cm (1in) hole in the middle of each biscuit using a miniature Christmas cutter such. Lightly crush the sweets in their wrappers with a rolling pin, then put the pieces in the middles of the biscuits. The sweets should be level with the top of the dough, not above. Use one colour or a mix for a multicoloured effect.
- Repeat the process with the other half of the dough to make 12 more biscuits. Freeze both trays into the freezer for 10 minutes until the dough is very firm. This will ensure the biscuits keep their shape in the oven.