Shortbread fruit stars with cinnamon glaze

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 65
  • 150 g mixed dried fruit (plums, apricots, pears, apples)
  • 6 TABLESPOONS apple juice
  • 250 g soft butter
  • 175 g Raw cane sugar
  • 1 coated Tsp ground ginger and cloves
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 400 g + some flour
  • 200 g Icing sugar
  • 1/4 TEASPOON ground cinnamon
  • baking paper

Directions

  1. 1

    Chop dried fruit very finely. Mix with 3 tbsp. apple juice.

  2. 2

    Whisk butter, sugar, ginger, clove and 1⁄2 teaspoon salt with the whisks of the mixer until creamy. Stir in egg. Stir in 400 g flour briefly. Add fruits. Knead quickly with lightly floured hands to a smooth dough.

  3. 3

    Shape into a flat brick, cover and chill for about 2 hours.

  4. 4

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Halve the dough (put the other half back in the fridge). Roll out to a thickness of about 5 mm on a floured work surface.

  5. 5

    Cut out stars (à approx. 5 cm), knead the dough remains briefly together again, roll out and cut out. Place the stars on the trays. Bake in a hot oven for 13-15 minutes. Remove from the oven, allow to cool briefly on the baking tray, then pull onto a cake rack using the baking paper.

  6. 6

    Let it cool down. Prepare the second half of the dough in the same way.

  7. 7

    Mix icing sugar with ground cinnamon and about 3 tbsp. apple juice to a thick icing. Spread it over the stars and let it dry.

Nutrition Facts

KCAL
80 kcal
CARBS
11 g
FATS
3 g
PROTEINS
1 g