Ingredients for 18 servings
1 large (US extra large) egg yolk
2.5ml/ ½ teaspoon mixed spice (apple pie spice)
5-10ml/ 1-2 teaspoons of milk, if necessary
25g/ 1oz dried apple rings finely chopped
75g/ 3oz/ scant ½ cup caster (superfine) sugar
115g/ 4oz/ ½ cup unsalted butter, at room temperature, diced 200g/ 7oz/ 1 ¾ cups self-raising (self-rising) flour
For the topping
60-90ml/ 4-6 tablespoons of elderflower cordial
200G/ 7oz/ 1 ¾ cups icing (confectioners’) sugar, sifted
Sugar, for sprinkling
Directions
Preheat the oven to 190°C/ 375°F/ Gas 5.Lightly grease two baking sheets.
Beat together the butter and sugar until light and fluffy. Beat in the mixed spice and egg yolk. Add the chopped apple and flour and stir together well. The mixture should form a stiff dough but if it is too dry, add some milk.
Roll the dough out on a floured surface to 5mm/ ¼ in thick. Using a star cookie cutter, stamp out the cookies.
Place on the baking sheets and bake for about 10-15 minutes, or until beginning to brown around the edges. Using a metal spatula, transfer the cookies to a wire rack to cool.
To make the topping sift the icing sugar into a bowl and add just enough elderflower cordial to mix to a fairly thick but still pourable consistency.
When the cookies are completely cool, trickle the icing randomly over the stars. Immediately sprinkle it with sugar and leave to set.
Energy 157 kcal/ 659 kj; Protein 1,4g; Carbohydrate 26,6g, of which sugars 18,1g; Fat 5,7g of which saturates 3,4g; Cholesterol 25mg; Calcium 27mg; Fibre 0,4g; Sodium 42mg.
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