Recipe for cinnamon stars (cinnamon biscuits)
You can now eat the famous cinnamon stars (cinnamon biscuits) that are always in the shops at Christmas all year round. Here is the recipe.
Servings: 30 cookies
Ingredients
Cookie dough
- 200 grams fine caster sugar
- 200 grams unsalted butter
- 1 egg
- 1 tsp vanilla extract
- 350 grams flour
- 1 tsp cinnamon
For decoration
- 75 grams fine caster sugar
- 1-2 tsp cinnamon
- 200 grams white chocolate
Instructions
- Make the dough by mixing the sugar and butter until creamy. Add the egg and vanilla extract and mix well.
- Finally, add the flour and cinnamon. Knead into a firm dough. Wrap in cling film and leave to rest in the fridge for at least an hour.
- Meanwhile, make the cinnamon sugar by mixing the caster sugar and cinnamon together.
- Roll out the pastry on a floured surface to a thickness of 4-5 mm (1/4 inch). Then cut out the stars. Mine were about 8 cm (3.2 inch) in diameter.
- Dip each star in the cinnamon sugar and place on a baking tray lined with greaseproof paper, sugar side up. Once they are on the baking tray, sprinkle an extra thin layer of cinnamon sugar on top for the best and prettiest results.
- Bake for 10-12 minutes at 180˚C/350˚F (conventional oven) .
- Allow the cookies to cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely.
- Melt two thirds of the chocolate in a double boiler. Once melted, remove the bowl from the heat and add the remaining chocolate, stirring until melted.
- Line your baking trays with baking paper again. Carefully dip the bottom of the biscuits into the chocolate. If the chocolate layer is very thick, smooth the edges of the cookie (gently) on the sides of the bowl. Place the cookies on a baking tray lined with parchment paper with the chocolate side down.
- Wait for the chocolate to set well, then transfer to the cookie tin.
How to store
They can be kept in an airtight container for up to two weeks. Or in the freezer for three months.