Store finder

Food & drink

Quick recipe Search

Search for a recipe to plan your perfect menu.

Advanced search >

A colourful change to a classic biscuit.

• 175g plain flour
• 100g butter, chilled
• 1 tbsp milk
• 1 tsp vanilla extract
• 50g caster sugar
• 15-18 brightly coloured boiled sweets

Preheat the oven to 160C, gas mark 2. Wizz the flour and butter together in a food processor until combined. Stir in the milk, vanilla and sugar and bring together into a ball.
Wrap the dough in cling film and chill in the fridge for 30 minutes. Roll out to about 0.3cm between 2 sheets of parchment – don’t worry about any crumbly bits around the edge, you can re-roll these later.
Using two cutters (round, flower or heart shapes work well), one smaller than the other, stamp out several shapes with the larger one. Use the smaller cutter to remove the centre of each one leaving a hole behind. Re-roll any removed or left over dough and repeat until all the dough has been used up.
Place the shapes onto parchment lined baking sheets. Position a boiled sweet in the hole in the centre of each biscuit. Bake in the oven for 10-15 minutes until the dough is just golden and the sweet has melted. Remove from the oven and leave to cool completely before removing from the parchment paper.