Jamie Magazine
By Phillippa Spence
Ingredients
1 clementine
100g unsalted butter (cold)
180g plain flour
50g caster sugar
½ teaspoon ground cinnamon
1 tablespoons milk
12 coloured fruity boiled sweets
Method
- Preheat the oven to 180°C/350°F/gas 4, and line 2 baking sheets with baking paper.
- Finely grate the clementine zest. Cube up the butter and place in a mixing bowl with the flour, sugar, clementine zest and cinnamon. Using your fingers, rub the butter into the mix till it resembles fine breadcrumbs.
- Add the milk and bring together to make a soft dough. Wrap the dough in clingfilm and place it in the fridge to firm up for about 30 minutes.
- Separate the sweets into colours and place in separate sandwich bags. Press the air out and seal the bags, then carefully crush into small pieces with a rolling pin.
- Place the dough on a lightly floured work surface, and roll out to 1cm thick. Use a selection of large cutters to cut out shapes and place on the lined baking sheets, then use the smaller cutters to cut a ‘window’ in the centre of each biscuit.
- Sprinkle enough crushed sweets to fill the centre hole (don’t overfill or the sweets will melt over the biscuit), then use a cocktail stick to make a hole in the top of each biscuit, so you can thread a ribbon through them later. (You can re-roll any dough trimmings to make more biscuits, but you’ll need more sweets. You could also bake the cut-out centres and eat as a treat when decorating the tree.)
- Bake for 12 minutes, or till the biscuits are golden and the sweets melted. Leave to firm up, then transfer to a wire rack. Thread with ribbon and hang them on the tree.
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