Lemon Star Biscuits

Gorgeous, edible decorations for the Christmas tree which will delight your children

• Cooking Time Cook 20 mins
• Skill Level Easy
• Servings Makes 16-18 biscuits

Nutrition per serving

• Kcalories

  279

• Protein

  3g

• Carbs

  44g

• Fat

  11g

• Saturates

  7g

• Fibre

  1g

• Sugar

  22g

• Salt

  0.26g

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

Directions

1. 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.
2. 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.)
3. 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.
4. 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.

Categories: All Christmas