Golden syrup window biscuits

Golden syrup window biscuits

Golden syrup window biscuits

these deco bikkies look fab and taste great! my 4 year old was thrilled with the outcome! they are slightly fiddly though so patience is required.

Ingredients of Golden syrup window biscuits

1 200g pkt clear boiled fruit drop lollies (Beatties brand)

9 metres 5mm-thick ribbon

biscuit dough

180g butter, at room temperature

100g (1/2 cup, firmly packed) brown sugar

80ml (1/3 cup) golden syrup

300g (2 cups) plain flour

40g (1/4 cup) self-raising flour

2 tbs milk

Description of Golden syrup window biscuits

Line 2 baking trays with non-stick baking paper. Separate lollies according to colour. Place each colour into separate, sealable plastic bags. Wrap each bag in a tea towel several times and use a hammer or meat mallet to pound lollies until crushed. Transfer to separate airtight containers.

Kid's task (with adult assistance): To make the biscuit dough, place butter and sugar in a medium bowl and beat with an electric beater until pale and creamy. Add the golden syrup and beat until well combined.

Kid's task: Transfer the butter mixture to a large bowl and add the plain flour, self-raising flour and milk. Mix with a round-bladed knife in a cutting motion until mixture comes together. Turn onto a well floured surface and knead lightly until smooth. Divide dough in half and wrap each portion in plastic wrap. Place in the fridge for 30 minutes to rest.

Preheat oven to 180°C. Use a lightly floured rolling pin to roll one portion of dough until 5mm-thick. Use a 6.5cm square cutter (or 9cm, from point-to-point, star cutter, or any of your child's choice) to cut out biscuits.

Use a 4cm square cutter (or 4cm star cutter) to cut out the inside of each biscuit. Use a round 5mm piping nozzle to press into the top corner of each biscuit to make a small hole. Place on the lined trays.

Bake in preheated oven for 10 minutes. Remove from the oven. Evenly spread the lollies inside the hole in the centre of the biscuits, using one colour for each. Bake for a further 5 minutes or until the biscuits are golden and cooked through and the lollies have melted.

Remove from oven and set aside to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining dough and lollies.

Cut the ribbon into 25cm lengths and thread through hole at top of each biscuit and tie a knot in the end. Hang on your Christmas tree.

Notes & tips for Golden syrup window biscuits

To make gift tags, keep the cut-out centres from step 5 and follow iced decorated biscuits recipe (see related recipes). Attach to gifts on the day of giving.

These biscuits will keep, layered between sheets of non-stick baking paper, in an airtight container for up to 2 weeks.

Source - taste.com.au