Windowpane Biscuits

Our Christmas windowpane biscuits are great perfect for hanging on the Christmas tree, as the light will twinkle through the windows! It is a perfect fun combination of a delicious recipe and an exciting fun way of decorating your tree!
Serves: 20
  • 100g buttery baking spread*
  • 100g light brown muscovado sugar
  • 4tbsp Carnation Condensed Milk
  • 1 egg
  • 275g plain flour
  • 1tsp bicarbonate of soda
  • 2tsp mixed spice
  • Zest of 1 clementine
  • 20 round boiled sugar sweets

You will also need...

Biscuit cutters-10-12cm and 3 cm 1 Drinking straw Baking sheets lined with baking parchment
  • Easy

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  • Prep time
    30 mins PT30M

    Cook time
    10 mins PT10M

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Each serving typically contains

  • Energy 588kJ 140kcal 7%
  • Fat 4.3g 6%
  • Saturates 1.2g 6%
  • Sugars 10.8g 12%
  • Salt 0.25g 4%

of an adult's Reference Intake (RI)*
Energy per 100g: 1820kJ/433kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. With an electric whisk, cream the baking spread, sugar, egg and condensed milk in a bowl until combined.
  2. Sift the flour, bicarbonate of soda, mixed spice and clementine zest into the bowl. Mix until the ingredients start to come together, then with clean hands bring the mixture together into a soft dough. Roll the dough out on a floured surface to the thickness of 0.5cm.
  3. Cut out stars or rounds and place onto the baking sheets. Use the small cutter to cut out circles in the centre of the biscuits (about the size of a pound coin). Re-roll the dough to make more biscuits. Place one of the sweets into the holes in the biscuits. Using a straw, make a small hole in the top of the biscuit. Bake the biscuits for about 10 minutes until just golden.
  4. Remove the biscuits from the oven and check the small holes for hanging the biscuits are still open, if not re- stamp the hole with the straw. Be careful the melted sweet will be very hot. Leave to cool completely before lifting off the baking sheet. Allow the biscuits to dry before hanging on the tree, beware when you bite them that the sweet centre sets solid so will be harder on the teeth than the outer biscuit!
  5. Hang the biscuits on Christmas day as they go soft if not kept in an airtight container for more than a couple of days.

    *recipe is based on 70% fat buttery baking spread.

    For allergens, always check the ingredients list of each product used. Recipe contains gluten, eggs and milk

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