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Fruit shortbread stars with cinnamon-brandy glaze

Australian Gourmet Traveller recipe for fruit shortbread stars with cinnamon-brandy glaze.

By Emma Knowles
  • 30 mins preparation
  • 15 mins cooking plus making fruit mixture, resting, cooling, setting
  • Serves 30
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Fruit shortbread stars with cinnamon-brandy glaze


  • 250 gm softened butter
  • 220 gm raw caster sugar (1 cup)
  • 75 gm brown sugar (1/3 cup firmly packed)
  • 1 egg
  • 400 gm plain flour (2 2/3 cups)
  • 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


  • 1
    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).
  • 2
    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.
  • 3
    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.