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Fruit shortbread stars with cinnamon-brandy glaze

You'll need

250 gm softened butter 220 gm (1 cup) raw caster sugar 75 gm (1/3 cup firmly packed) brown sugar 1 egg 400 gm (2 2/3 cups) plain flour ¼ tsp each ground ginger and ground cloves 400 gm light fruit mixture   Cinnamon-brandy glaze 380 gm pure icing sugar, sieved ½ tsp ground cinnamon 20 ml brandy


  • 01
  • Beat butter and sugars in an electric mixer until pale and fluffy (5-6 minutes), scrape down sides of bowl, add egg and beat to combine. Add flour and spices, beat to just combine (1-2 minutes), then add fruit mixture and beat to just combine. Turn onto a lightly floured surface, halve and knead each half into a smooth disc. Roll out each disc on a piece of lightly floured baking paper to 5mm thick and refrigerate until firm (1 hour).
  • 02
  • Preheat oven to 180C. Cut out stars with a well-floured 5cm star cutter, pressing firmly to cut through fruit (re-roll scraps and rest for 30 minutes before re-cutting). Place on oven trays lined with baking paper and bake, swapping trays halfway through, until golden on edges (12-15 minutes). Cool on trays for 5 minutes.
  • 03
  • Meanwhile, for cinnamon-brandy glaze, stir sugar, cinnamon, brandy and 30ml water in a bowl until smooth. Dip biscuit tops into glaze, shake off excess glaze, place on a wire rack over a tray to set (30 minutes) then serve. Stars will keep in an airtight container for a week.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Featured in

Dec 2012

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