Ingredients
- 225g plain flour
- 1 teaspoon ground ginger root
- teaspoon ground cinnamon
- 1/4 teaspoon ground cloves, optional
- 110 g butter, chopped into cubes
- 175 g soft brown sugar
- 1 egg, beaten
- 20 fruit flavoured steamed sweets
- 400 g icing sugar
- 2-3 drops of food colouring
Method
1. Sieve the flour and spices right into a bowl after which add some butter, chopped into bits. Rub it in to the flour involving the thumb and fingers, while you use shortcrust pastry.
2. If you have a combination like fine breadcrumbs, add some sugar and the majority of the egg after which knead gently right into a firm dough. Add all of those other egg if required or, if youve overdone the egg, a bit more flour.
3. Place the dough inside a bowl, cover with cling film and put within the fridge not less than 30 minutes, this will make it simpler to unveil and cut.
4. Heat the oven to 190C/170C fan/gas 5 and grease a few baking trays or line all of them with baking paper.
5. Roll the dough out fairly thinly on the gently floured board, after which eliminate the shapes as preferred. While using smaller sized cutters, result in the central window holes. Pierce each biscuit so it may be hung from the thread or ribbon, a chopstick is helpful with this, then put on the baking tray, well spaced. A kitchen spatula is useful for transferring the fragile pierced shapes in the board towards the baking tray.
6. Convey a coloured steamed sweet in every window hole. Bake for around ten minutes, until light golden brown in the edge, but keep close track of them, so that they dont catch.
7. Remove and put on wire racks to awesome. Should you used baking paper, you are able to lift the entire sheet to the rack, that is simpler, and it'll remove easily when they're awesome.
8. Mix the icing sugar with 3-4 tablespoons water and also the food colouring if you work with them. Pipe or paint the icing to the biscuits. Let it go completely hard before storing inside a tin or hanging around the tree.
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