Candy Biscuits Recipes

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Steps:

• Before you start, read the tips at the bottom of the recipe.
• Tip the flour and butter into a bowl. Use your fingers to squash the lumps of butter into the flour, then rub together until the mixture resembles wet sand. Add the sugar and egg yolk and 1-2 tbsp cold water. Mix together with a blunt cutlery knife, then your hands, until it becomes a soft dough. (Or, get an adult to help you to do this in a food processor.) Wrap the dough in cling film and pop in the fridge for 20 mins to chill.
• Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Put the candy canes in a resealable plastic bag, then wrap in a tea towel. Use a rolling pin to bash them to a chunky rubble. Set to one side.
• Dust your work surface with a little flour, then use a rolling pin to roll out the dough. Cut out heart shapes with your big cookie cutter. Put them on the baking trays, spaced a little apart. Use your small cutter to cut out a little heart in the centre of each big heart. Re-roll your cuttings to make about 20 hearts in total.
• Bake for 8 mins. Carefully remove the trays from the oven, then fill each small heart with a little of the crushed candy cane. Return to the oven for 4 mins more, until the biscuits are just starting to turn golden and the candy cane has melted.
• Once out of the oven, quickly sprinkle the gooey centre of each heart with a little extra crushed candy cane. Leave to set and cool completely on the trays. Once cool, the biscuits will peel straight off the trays. Wrap them in pretty boxes to give as a gift.

Steps:

• Mix the sugar and butter well.
• Beat the egg till the yolk and white are mixed together.
• Mix half of the beaten egg into the mixture.The other half is not needed.
• Sift the flour and cornflour through a sieve.Mix well.
• Squeeze the mixture with your hands until a firm dough is formed. Make the dough into a large ball.
• Roll out the ball of dough till it is 5mm thick.
• Use a cutter to cut out different shapes.
• Put the sweet into the middle of the dough.
• Bake for 10 minutes.

Steps:

• Break the popping candy bars into small pieces and chill in the fridge. Line a 23cm square tin with baking paper.
• Put the digestive and ginger nut biscuits in a large freezer bag, then bash them with a rolling pin until broken - you want a mix of small biscuit pieces and crumbs.
• Break the milk and dark chocolate into squares and put in a large heatproof bowl with the butter and golden syrup. Place the bowl over a pan of simmering water, making sure the base of the bowl doesn't touch the water, leave until melted.
• Remove the bowl from the pan. Stir in the biscuits, sultanas, cherries and marshmallows. Spread half the mixture in the lined tin.
• Place the popping candy pieces on top, distributing them evenly. Cover with the rest of the biscuit mixture and level the top.
• Chill in the fridge for at least 2 hours, then cut into small squares, to serve.