These look so pretty and are great as gifts or to hang on the Christmas tree. Make holes with a cocktail skewer before baking if you want to thread ribbon and hang them.
175g butter, softened
100g caster sugar
225g plain flour
about 20 boiled sweets (different colours)
Step 1 Preheat the oven to 160C/fan 140C/gas 3. Line two baking sheets with nonstick paper. You will need a large star or other Christmas cutters.
Step 2 Measure the butter and sugar into a bowl and, using a wooden spoon or spatula, beat until smooth. Add the flour and bring the dough together using your hands.
Step 3 Roll out on a lightly floured work surface using a rolling pin until the dough is about 5mm thick. Use your large cutter to cut out the shapes. If you have a small version of your chosen cutter use this, otherwise cut the middle out of each shape by hand, leaving about 1cm of biscuit around the edge. Arrange on the baking sheets.
Step 4 Separate the sweets into their colours and put them in plastic bags (one colour in each bag). Crush using a rolling pin until fine grains and then sprinkle these grains in the middle of each biscuit.
Step 5 Bake for 12-15 minutes or until pale golden and the sweets have melted. Leave to stand on the trays for about 5 minutes. Transfer to a cooling rack and leave to cool and firm up.
TIP You can stick to one colour per biscuit or create a rainbow effect by mixing the colours.
PREPARE AHEAD Can be made up to 2 days in advance and kept in a sealed box. The biscuits freeze well.
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Our recipes today are edited extracts taken from Mary Berry Cooks (BBC Books, £25 – our price £20), Mary Berry’s Simple Cakes (BBC Books, £14.99 – our price £12) and Mary Berry’s Christmas Collection (Headline, £25 – our price £20). To order copies at these reduced prices with free p&p until 22 December, call 01603 648155 or go to mailshop.co.uk.