Lemon star biscuits
Gorgeous, edible decorations for the Christmas tree which will delight your children
Difficulty and servings
Makes 16-18 biscuits
Preparation and cooking times
Cook 20 mins
Plus chilling time
Can be frozen when baked and undecorated
- 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.
- 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.)
- 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.
- 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, sugar 22g, salt 0.26 g
Recipe from Good Food magazine, November 2002.
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http://www.bbcgoodfood.com/recipes/1136/
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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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Use this dough as the base for biscuits, to eat yourself, or to make as a Christmas gift
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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, sugar 22g, salt 0.26 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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13 November 2007
Soo commented on this recipe
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12 December 2012
Abi commented on this recipe
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