Great for boxing up Christmas gifts or hanging on the tree, these biscuits are hard to resist during the festive season.
- 125 g butter or margarine
- 100 g dark brown soft sugar
- 4 tbsp Carnation Condensed Milk
- 325 g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 20 boiled sugar sweets
- coloured icing tubes for decoration
- you will also need biscuit cutters and lined baking sheets
- Preheat the oven to 180C, 350F, Gas Mark 4.
- Heat the butter and sugar in a saucepan, stirring until the sugar has dissolved. Add the condensed milk and stir together.
- Sift the flour, bicarbonate of soda and ginger into a bowl and pour over the condensed milk mixture. Start by working the ingredients together with a spoon, then bring the mixture into a soft dough with clean hands.
- Roll the dough out on a floured surface until about 5mm (0.25 ") thick.
- Cut rounds out and place them onto a baking sheet. Use a tiny cutter or knife to cut out circles in the centre of the biscuits (about the size of a pound coin).
- Place the boiled sweets into a strong plastic food bag and, holding the open end of the bag tightly closed, smash the bag onto a hard surface (like a worktop), to break the sweets. Place the broken sweets into the holes in the biscuits. If you want to hang them on the tree, make a small hole in the top of the biscuit with a skewer or cocktail stick.
- Bake the biscuits for about 10 minutes until just golden.
- Remove the biscuits from the oven and check the small holes for hanging the biscuits are still open.
- Leave to cool completely before decorating with icing.
- Allow the biscuits to dry before hanging on the tree.
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Christmas Gingerbread Biscuits
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.