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1. Preheat the oven to 180C/ gas 4/fan 160C and grease 2 large baking sheets. Roll out the dough to a thickness of about 5mm/¼in and cut out star biscuits using a 10cm cutter. Re-roll the trimmings make more biscuits.
2. With a skewer, make a small hole 1cm/½in from a point on each star - this is for hanging the biscuits. Bake for 18-20 minutes until turning pale golden around the edges, then transfer to a wire rack to cool. (If the holes have filled in during baking, re-make them with the skewer while the biscuits are still hot.)
3. Put the egg white and lemon juice in a bowl and beat in the icing sugar to make a smooth icing. Using a small palette knife, spread it generously over the biscuits to about 5mm/¼in from the edges.
4. Mix the fruits, then scatter them in the middle of the icing with some silver balls. Leave for at least 2 hours to set. Thread with ribbon just before you hang them and eat within 24 hours. They will keep fresh for up to 1 week stored in an airtight tin.

Per biscuit

279 kcalories, protein 3g, carbohydrate 44g, fat 11 g, saturated fat 7g, fibre 1g, salt 0.26 g

'A lovely crumbly shortbread.'

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• Soo

  13 November 2007

  Soo commented on this recipe

  Something great for my boy and his friend to do on a rainy weekend. Something special for Daddy coming home.

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Ingredients

• 1 quantity vanilla shortbread dough (see below), with the finely grated zest of 1 lemon added to the flour

TO DECORATE

• 1 tbsp lightly beaten egg white
• 1 tbsp lemon juice
• 200g icing sugar
• 100g tropical dried fruits, such as mangoes , pineapple and papaya, chopped
• 50g dried cranberries , chopped
• small handful silver ball
• ribbon , for hanging on the tree

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Difficulty and servings

Makes 16-18 biscuits

Preparation and cooking times

Cook 20 mins

Plus chilling time

Can be frozen when baked and undecorated

Ingredients

• 1 quantity vanilla shortbread dough (see below), with the finely grated zest of 1 lemon added to the flour

TO DECORATE

• 1 tbsp lightly beaten egg white
• 1 tbsp lemon juice
• 200g icing sugar
• 100g tropical dried fruits, such as mangoes , pineapple and papaya, chopped
• 50g dried cranberries , chopped
• small handful silver ball
• ribbon , for hanging on the tree

Per biscuit

279 kcalories, protein 3g, carbohydrate 44g, fat 11 g, saturated fat 7g, fibre 1g, salt 0.26 g

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