I wrap these cookies up for Christmas presents and love to hang them on the tree for decorations. They are really pretty with the colourful sweet fillings. If you want to hang them you’ll need lengths of coloured ribbon. The beauty of these cookies is that they last for quite some time. I love their flavour, but increase the amount of ginger if you would like them extra spicy. Bake any leftover cookie shapes in the oven for 4–6 minutes, until firm.
Allow the dough to cool down for a few minutes, so it is easy to roll out. Roll out the dough in between two large sheets of baking parchment to the thickness of a £1 coin (about 3mm), and then use the 9cm star or snowflake cutter to stamp out the large shapes. Scrunch up and re-roll the dough a few times to get 20–25 cookies.
Put the large cookies onto a baking sheet as you go. Once you have cut out all the large cookies, take the 4cm star or snowflake-shaped cookie cutter and stamp out the centre of the large shapes. You can put these small shapes onto a plate or another lined baking sheet to cook off later, if you fancy it. Otherwise, you could create a little floating star or snowflake in the centre of your cookies by stamping small shapes from the cut-out centres using the 2cm cutter. Place these little shapes (if using) inside the large cookie shapes.
Using a separate colour for each cookie, sprinkle a little of the chopped boiled sweets into the centre of each large star or snowflake, or, around the outside of the little shapes, if using. Using the tip of a wooden skewer, make a hole at the top of each shape.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.