Instructions

Cream the butter and sugar in a large mixing bowl.  Add the egg and beat thoroughly.  Add the extract and milk and beat until combined.  Sift the flour and powder into the mix and stir until just combined.  Turn the dough out and knead it for about a minute, then divide the dough into two balls, wrap them in cling wrap and refrigerate for an hour.

Using a food processor, crush the boiled lollies by colour and place in the small bowls.  Don’t do this too early if you’re in a humid climate.  The humidity makes the crushed lollies clump together.

Preheat the oven to 180C.

Roll out the dough onto baking paper, lay out your cookie cutters for the windows of the biscuits - leaving plenty of space around the shape for the window frame.  I find it easier to cut and remove dough from between the biscuits than to lift them and place them onto another sheet of baking paper.  Remove the centre of the cookie cutter and carefully add the crushed lollies to the centre hole.  Re-roll the offcuts and repeat.

Bake for 15 minutes or until the biscuits are golden brown.  Allow to cool on the biscuit tray for five minutes, before transferring the biscuits on baking paper to cooling racks.   Once they have cooled completely, carefully peel the baking paper from the back of the biscuits.