Name: Fruit shortbread stars with cinnamon-brandy glaze
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 30
Ingredients: 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](https://www.gourmettraveller.com.au/recipes/browse-all/light-fruit-mixture-11188); Cinnamon-brandy glaze; 380 gm pure icing sugar, sieved; ½ tsp ground cinnamon; 20 ml brandy

Fruit shortbread stars with cinnamon-brandy glaze

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

Serves 30

Prep

30M

Cook

15M

Total

45M

Ingredients

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](https://www.gourmettraveller.com.au/recipes/browse-all/light-fruit-mixture-11188)

Cinnamon-brandy glaze

380 gm pure icing sugar, sieved

½ tsp ground cinnamon

20 ml brandy

Method

Main

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.

Styling by Emma Knowles