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Cinnamon Stars
Cinnamon Stars is a modern British recipe for a classic soft and chewy Christmas biscuit (cookie) made from an almond, sugar and egg base that are great with drinks during the festive season. The full recipe is presented here and I hope you enjoy this classic British version of: Cinnamon Stars.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+40 minutes chilling)
Makes:
35–40
Rating: 
Tags : Vegetarian RecipesBaking RecipesBritish Recipes
These biscuits (cookies) are soft and chewy when baked. They are great as gifts to children and the festive treats also make excellent accompaniments to coffee, tea or mulled drinks when guests or relatives drop in over the Christmas season.
Ingredients:
2 egg whites
175g icing sugar
2 tsp ground cinnamon
250g ground almonds
3 tsp lemon juice
Method:
Add the egg whites to a clean and dry bowl then whisk until stiff. Carefully fold in the icing sugar and ground cinnamon then whisk again until the mixture has a thick dropping consistency.
Spoon 6 tbsp of the meringue mixture made above into a small bowl, cover and set aside. Continue whisking the remainder of the egg white mixture until it forms stiff peaks then fold in the ground almonds and the lemon juice, mixing everything to a thick paste.
Form this paste into a ball, cover with clingfilm (plastic wrap) and set aside to chill in the refrigerator until it's firm enough to handle (at least 40 minutes).
Butter two baking trays and set aside. Turn the chilled dough onto a sheet of baking parchment, then sit another sheet of baking parchment on top. Roll the dough between the baking parchment sheets until 5mm thick.
Using a 2.5cm star-shaped cutter cut out shapes from the dough then arrange these on the baking trays. Re-roll any trimmings and cut out more stars, repeating the process until no more dough is left.
At this point transfer the baking trays to an oven pre-heated to 200°C and bake for about 7 to 8 minutes. Remove the stars from the oven and reduce the temperature to 110°C.
Using a pastry brush, paint the reserved meringue mixture over the tops of the biscuits. Return the stars to the oven and cook for 15 minutes, or until the meringue has dried out but has not browned. Remove the stars from the oven and transfer to a wire rack to cool.
Typically the biscuits will keep well for up to 2 weeks if stored in an air-tight container in a cool place. This means you can prepare a large batch and this will keep over the entire Christmas period.
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