Prep
40 minsBake
10-12 minsServes
30Difficulty
Medium About
Make decorating the tree extra special by baking your own scrumptious festive biscuits to adorn the branches. Each melted sweet looks like a stained glass window to add a little extra magic.
Preheat the oven to 180C/160Cfan/gas4. Line 2 baking trays with parchment paper.
Put the butter into a mixing bowl and beat until very soft. Stir in the Tate & Lyle Caster Sugar and vanilla extract and mix well.
Stir in the flour until the dough begins to stick together, then using your hands mix until a smooth ball is formed.
Sprinkle flour onto a clean work surface then roll out the dough until slightly thicker than a pound coin.
Using a selection of biscuit cutters, cut the dough into shapes and arrange on the lined baking trays.
Stamp out a small hole from the middle of each biscuit or several depending on the size of the cutters.
Put the sweets in a clean cloth and smash them with a rolling pin to make large pieces. Place two or three pieces into the holes in the biscuits. Bake for 10-12 minutes or until the biscuits are pale and golden brown at the edges and the sweets have melted. While the biscuits are hot, make a small hole at the top of each with a skewer. Leave to cool on the baking trays.
When the biscuits are cold, decorate them with the Tate & Lyle Fondant Icing Sugar (see pack for instructions) and silver balls. When set, thread the ribbons through the hole at the top and hang on your tree.
Ingredients – 6 items
1
Butter
Unsalted, room temperature
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Vanilla extract
Plain flour
Sifted
Small red sweets
Optional
Tate & Lyle Pure Cane Fondant Icing Sugar
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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