Stained Glass Ginger Biscuits - with Holly Bell

INGREDIENTS:
125g unsalted butter
100g dark Muscovado sugar
65g maple syrup
300g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp cinnamon
clear boiled sweets (crushed)
25g chopped fiery crystallised ginger

METHOD:
1. Preheat the oven to Gas 6 / 200C
2. Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and spices into a large bowl, add the crystallised ginger into it, then stir in the butter mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water.
3. Roll the gingerbread out onto greaseproof paper to 1cm thickness and cut your shapes then using a round icing nozzle, cut a hole in the middle.
4. Put crushed boiled sweets into the holes and trim around the edges of the baking parchment. Then place on to a baking tray.
5. Bake until hard, for approx 12 minutes. Remove from oven then cool on a wire rack. You can at this point re-cut the biscuits that may have spread using the cutters again