Cinnamon Stars

Hello food lovers,

This week I'm sharing a simple and quick cinnamon star recipe, made using our cookie cutters.

Perfect with coffee or as a gift ;-)

A new Christmas cookie recipe that you're sure to love.

For 70 cinnamon stars you will need:

Cookie dough

- 2 egg whites (60g)

- 166g icing sugar

- 3 tsp ground cinnamon

- 266g ground almonds

- 1 pinch of salt

Royal icing

- 225g royal icing

- 27g water

Cookie dough

We'll start with the cookie dough: place 2 egg whites and 166g of icing sugar in the mixer bowl.

Add a pinch of salt.

Using the whisk, whip the egg whites and icing sugar at maximum speed for about 3 minutes.

After 3 minutes you will have a lovely meringue.

Into the egg white and icing sugar mixture, add 266g of ground almonds and 3 tsp of ground cinnamon.

Using the "K" paddle attachment, mix until the dough is smooth and forms a ball.

Place the dough on a sheet of baking paper.

Cover the dough with another sheet of baking paper to prevent it from sticking when you roll it out.

Flatten it slightly with your hands.

Place the 5mm rolling guides on each side of the dough.

Using a large rolling pin, roll out the dough to the height of the guides.

Slide the dough onto a perforated baking sheet and place it in the freezer for about 15 minutes.

Meanwhile, preheat the oven to 240°C fan-assisted.

Prepare a perforated baking sheet with a perforated mat.

The sheet + mat ensure even baking.

I wanted small cookies so I used the star cookie cutter set.

For these cookies I chose the second from the middle, which is the 4 cm one.

We'll cut out our stars while wasting as little dough as possible.

Arrange the stars on the perforated mat. I placed 5 stars in height and 7 horizontally.

You'll ideally need two perforated mats and 2 perforated baking sheets.

Once all the stars are cut out, reshape the remaining dough into a ball and roll it out again. If your dough is still cold enough you can cut out the stars straight away, otherwise put your dough back in the freezer for a little while.

Leave your stars to cool completely on the mat.

Icing

For this recipe I used the ready-made Funcakes royal icing. It's great — you just need to add water.

Pour 225g of royal icing and 27g of water into the mixer bowl.

To be precise with the water, I used a plastic bottle with a pouring spout.

Using the whisk, mix at speed 2 for 3 minutes.

To ice our stars we want a fairly fluid icing so we can dip them in, but not too runny so the icing stays on nicely.

A little tip: divide the icing into 2 bowls, and keep one aside covered with a damp paper towel.

In the other bowl, add water little by little — your icing should fall in a ribbon and not be too runny.

If you've added too much water, you can simply add icing from the bowl beside it.

Prepare a wire rack to place the iced cookies on.

Dip your stars into the icing. Wipe them gently on the edge of the bowl to remove the excess icing, but not too much — you don't want to see the cookie underneath. We want beautifully white stars! ;-)

Here you have a simple and quick Christmas cookie recipe.

You can store these cinnamon stars in an airtight container for a good 2-3 weeks.

Also check out our cookie bags if you'd like to gift them to your friends and family! :-)

I hope you enjoyed this recipe.

Have a great Sunday!

Sophie

P.S. all the equipment used can be found at the bottom of the recipe.