Crown Jewel biscuits - Telegraph Fun for children to make. You will need a biscuit cutter; I used one shaped as a fleur-de-lis. The inner hole must be cut using a 3cm/1in round cutter/template. Track down the boiled sweets in advance - they do not sell them everywhere as they did when I was a child. I found Fox's Glacier Fruits in Waitrose. Disappointingly, the violent red and greens of the past have now been diluted to more natural coloured shades, but the biscuits glistened just the same. 1 level tsp baking powder 140g/5oz unsalted butter 140g/5oz caster sugar 1 egg, beaten 8 boiled sweets, various colours, cut to size of a broad bean Preheat the oven to 370F/190C/Gas 5 and line a baking sheet with baking parchment. Sift the flour into a mixing bowl with the baking powder. Grate in the butter then rub in with your fingers or the "K" beater attachment. Stir in the sugar and egg, then knead to make a dough. Refrigerate for 30 minutes then roll out to 5mm/ ¼in thick on a well-floured work surface. First cut shapes with the large cutter and transfer them to the baking sheet. Use the small cutter to make a hole in the centre of each biscuit. Place a boiled sweet in the hole in each biscuit shape, then bake until the sweet has melted and spread across the hole and the biscuits are light brown. Leave to cool on the parchment for five minutes before transferring to a rack. Next week: bridge rolls and cheese straws. You'll need strong white flour, mature cheddar cheese and the baking basics.