GINGERBREAD BISCUIT DECORATIONS
Each biscuit is finished with a sparkling boiled-sweet centre that melts into a colourful, glass-like window — perfect for gifting, decorating, or hanging on the tree. Simple, creative, and fun for all ages, they’re proof that making your own festive goodies can be both special and lighter on too many ingredients.
A truly charming way to share homemade joy this season.
INGREDIENTS
-
280g plain flour
-
50g soft light brown sugar
-
80g black treacle
-
85g unsalted butter, softened
-
1 large egg
-
3 tsp ground ginger
-
½ tsp bicarbonate of soda
-
¼ tsp salt
-
1–2 tbsp cold water (if needed to bring dough together)
METHOD
-
In a bowl, combine flour, spices, bicarb and salt.
-
In a separate bowl, beat the butter and brown sugar until creamy.
-
Mix in the egg and treacle until smooth.
-
Add the dry ingredients gradually until a firm dough forms.
Add 1–2 tbsp cold water only if needed. -
Form into a disc, wrap in cling film, and chill for 30 minutes.
-
Preheat oven to 175°C (fan 165°C) and line two baking trays with baking paper.
-
Roll dough to 6mm (¼ inch) thickness.
-
Cut large shapes and then cut a smaller shape inside each one.
-
Transfer shapes to lined trays.
-
Crush the boiled sweets (inside a zip/paper bag and gently bash with rolling pin).
-
Fill the centre of each biscuit with a small mound of crushed sweet.
-
Bake for 10–12 minutes until edges are firm and sweets are melted.
-
Leave to cool on the tray for 5–10 minutes until the sweet centre hardens.
-
Move to a wire rack to cool fully.
-
If making tree decorations, use a straw to poke a hole before baking for ribbon.
