MASTERCLASS Jump to recipe
Spiced sable stars with eggnog glaze

Spiced sable stars with eggnog glaze

Sweets
More?! You want more? No matter how much is consumed over the course of a long Christmas lunch or dinner, it seems there’s always room for sweets. Even if the thought of dessert seems just too much, an alcohol-soaked rum ball or piece of raspberry-studded chocolate truffle slice won’t tip you over the edge. You could use the spiced sablé stars to decorate the tree or as place settings for the Christmas feast to be devoured with the end-of-meal coffee.

Spiced sable stars with eggnog glaze

Serves 30
280 gm   cold butter, coarsely chopped
220 gm (1 cup)   caster sugar
2   eggs
1 tbsp   finely grated orange rind
1 tsp   ground cinnamon
½ tsp   ground nutmeg
¼ tsp   each of ground cloves and ground allspice
600 gm (4 cups)   plain flour
1 tsp   baking powder
Eggnog glaze
1   egg
1 tbsp   each of brandy and dark rum
1 tsp   vanilla bean paste
300 gm   icing sugar
For scattering:   ground nutmeg


1 Beat butter and sugar in an electric mixer until pale and fluffy, add eggs one at a time, beating to combine. Add orange rind, spices, flour and baking powder and mix until just combined. Turn onto a lightly floured surface and form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
2 Preheat oven to 160C. Roll pastry on a lightly floured surface to 3mm-thick and, using a large star cutter, cut into stars and place on a baking paper-lined oven tray. Roll pastry scraps into a ball, roll out and repeat cutting out stars. Bake for 10-12 minutes or until just golden.
3 For eggnog glaze, whisk egg, brandy, rum and vanilla bean paste in an electric mixer for 5 minutes or until pale and fluffy. Add icing sugar and whisk until thick and pale. Spread glaze over warm biscuits, scatter with a little nutmeg and cool on a wire rack. Biscuits will keep in an airtight container for up to 2 weeks.

Note To hang biscuits as decorations, pierce a hole using a skewer in the uncooked stars, bake and then thread with ribbon after icing has set.

RECIPE Emma Knowles PHOTOGRAPHY Petrina Tinslay STYLING Emma Knowles

Search by cuisine, name, ingredients...