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Lemon star biscuits

By Good Food

Gorgeous, edible decorations for the Christmas tree which will delight your children

Cook:20 mins
Plus chilling time

Serves 18
Easy

Nutrition per serving

kcal 279
fat 11g
saturates 7g
carbs 44g
sugars 22g
fibre 1g
protein 3g
salt 0.26g

Ingredients

1 quantity vanilla shortbread dough (see below), with the finely grated zest of 1 lemon added to the flour
1 tbsp lightly beaten egg white
1 tbsp lemon juice
200g icing sugar
100g tropical dried fruits, such as mangoes, pineapple and papaya, chopped
50g dried cranberries, chopped
small handful silver ball
ribbon, for hanging on the tree

Method

Preheat the oven to 180C/ gas 4/fan 160C and grease 2 large baking sheets. Roll out the dough to a thickness of about 5mm/¼in and cut out star biscuits using a 10cm cutter. Re-roll the trimmings make more biscuits.
With a skewer, make a small hole 1cm/½in from a point on each star - this is for hanging the biscuits. Bake for 18-20 minutes until turning pale golden around the edges, then transfer to a wire rack to cool. (If the holes have filled in during baking, re-make them with the skewer while the biscuits are still hot.)
Put the egg white and lemon juice in a bowl and beat in the icing sugar to make a smooth icing. Using a small palette knife, spread it generously over the biscuits to about 5mm/¼in from the edges.
Mix the fruits, then scatter them in the middle of the icing with some silver balls. Leave for at least 2 hours to set. Thread with ribbon just before you hang them and eat within 24 hours. They will keep fresh for up to 1 week stored in an airtight tin.

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