Great for boxing up for Christmas gifts or hanging on the tree these biscuits are hard to resist during the festive season.
- 125g (5oz) margarine or butter
- 100g (3½oz) dark brown soft sugar
- 4tbsp Carnation Condensed Milk
- 325g (11oz) plain flour
- 1tsp bicarbonate of soda
- 2tsp ground ginger
- 20 boiled sugar sweets
- Coloured icing tubes for decoration
- You will also need a biscuit cutters and lined baking sheets
- Preheat the oven to 180°C, 350°F, 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 with clean hands bring the mixture together into a soft dough.
- Roll the dough out on a floured surface until about 5mm (¼") thick.
- Cut rounds out and place onto a baking sheet. Use a very small 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 work top), 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.