Christmas Stars
A German specialty.
Ingredients · Servings 6 people
- 170 g of flour
- 60g of butter in pieces
- 85 g of cassonade
- 2 tablespoons of sugar cane syrup
- 2 tablespoons of milk
- 1 egg (yolk separated from the white)
- 1 pinch of ground ginger
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of allspice
- 170g of icing sugar
Method · 20 min
- Preheat the oven to 180°C (gas mark 6). Place the flour, ginger, cinnamon, and allspice in a bowl. Incorporate the pieces of butter and work the dough with your fingertips until it resembles coarse breadcrumbs.
- Stir in the brown sugar. Pour in the cane syrup and milk. Mix well until the dough becomes soft.
- Transfer the dough to a floured, flat surface. Knead well until smooth. Roll out the dough (it should be 4-6 mm thick). Cut the dough into star shapes. Transfer the stars to a baking sheet. Let them rest in the refrigerator for 10 minutes.
- Bake for approximately 10-12 minutes. Remove the cookies from the oven and let them cool slightly. Place them on a wire rack.
- Prepare the icing: gradually incorporate the sifted icing sugar into the egg white, until a thick liquid is obtained.
- Brush the surface of the cookies with icing, using a piping bag or a brush.
