| | Spiced shortbread stars
Spiced shortbread stars
Spiced shortbread stars 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add egg yolks, one at a time, beating well after each addition until just combined. Add flour, cinnamon, cardamom and cloves, and stir to combine.
  2. Shape dough into a disc and cover with plastic wrap. Place in the fridge for 1 hour.
  3. Preheat oven to 180°C. Line two oven trays with baking paper. Roll out dough between two sheets of plastic wrap to a 5mm-thick disc. (If dough is quite soft refrigerate for 30 minutes.) Use a 7mm-diameter star-shaped cutter to cut out biscuits and place on lined trays. Bake, swapping trays halfway through cooking, for 10-12 minutes or until lightly browned. Remove from oven and set aside on trays for 10 minutes to cool before transferring to wire racks to cool completely.
  4. Combine the eggwhite and brandy in a medium bowl. Gradually whisk in enough sifted icing sugar to make a thin glaze. Brush biscuits with glaze, decorate with cachous if desired, then place on a wire rack to set. Store in an airtight container between layers of paper towel.
Time for preparing:
10 min.
Servings:
25

Ingredients:

  • 200g butter, softened
  • 1/2 cup (100g) brown sugar
  • 2 egg yolks
  • 1 2/3 cups (250g) plain flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 eggwhite
  • 1 teaspoon brandy
  • 1/2 cup (80g) pure icing sugar
  • Gold cachous, to decorate
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