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27<br />
READY<br />
in 1 hour<br />
plus cooling<br />
Makes 20<br />
Cinnamon stars<br />
Perfect for a festive sweet treat or a lovely edible Christmas gift,<br />
these cookies can be kept in an airtight container for up to two weeks.<br />
Ingredients<br />
2 medium egg whites<br />
175g icing sugar<br />
250g finely ground roasted hazelnuts<br />
50g mixed peel, finely chopped<br />
1 tbsp ground cinnamon<br />
Method<br />
1 Using an electric handheld mixer, whisk the egg whites in a clean,<br />
grease-free bowl until holding stiff peaks. Stir in the icing sugar until<br />
thoroughly combined then continue to whisk until thick and glossy.<br />
2 Remove 40g of this mixture and set aside. Fold the hazelnuts, mixed<br />
peel and cinnamon into the remaining mixture to make a very stiff<br />
dough. Chill in the fridge for 1 hour.<br />
3 Preheat the oven to 140C, 120C fan, gas mark 1. Line 2 baking sheets<br />
with baking paper. Roll the dough out on a surface heavily dusted with<br />
icing sugar to a 1cm thickness.<br />
4 Using a 5cm star-shaped cookie cutter stamp out about 20 stars, rerolling<br />
the dough as needed until it is all used up. Place the stars on<br />
the baking sheet, well-spaced apart. Spread a little of the reserved egg<br />
white and icing sugar mixture on top of each star.<br />
TIP: Dust the cookie cutter with icing<br />
sugar frequently to prevent the mixture<br />
sticking.<br />
5 Bake for 25 minutes or until the cookies are still white and crisp on top<br />
but slightly soft underneath. Turn off the oven, open the oven door and<br />
leave the cookies to dry out for 15 minutes then transfer to a wire rack<br />
and leave to cool completely.
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