Preparation 40 mins
Cooking 10-12 mins
115g unsalted butter, at room temperature
50g Tate & Lyle Caster Cane Sugar
A few drops of vanilla extract
175g plain flour, sifted
A selection of coloured boiled sweets (optional)
225g Tate & Lyle Fairtrade Fondant Icing Sugar
Lengths of ribbon
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.