Kids love making (and eating) these!
They are really simple: just a standard gingerbread (cookie – not ginger loaf – which the Edmond’s cookbook misleadingly calls gingerbread) recipe (you don’t need to worry about the icing elements – unless you want to), and crushed barley sugars (or lollipops).
Make a border out of gingerbread (littles often like to be given a square of dough that they can then cut shapes out of using cookie cutters) and fill the gaps with crushed boiled sweets.
Pop them in on a sheet of foil in the oven for the time stated on the gingerbread recipe. Once cooked, leave the cookies to cool on the foil sheet, then peel the sheet off the back. Hold them up to the light for full effect.