Put on your pastry hat, because the royals just shared the sweetest video to inspire your next Christmas recipe.
It involves cinnamon, a star cutter, and cheerful music – there’s no more Christmas-appropriate combination of things than this.
It’s only fair that the Royal Family is a part of Christmas, with the Queen’s Speech being the most obvious moment on the calendar.
But their recently released recipe is also worth taking the time.
On social media, accounts representing the royal family posted: “Want to create your own ‘cinnamon stars’? The royal pastry chefs of Buckingham Palace are delighted to share their recipe with you! ‘
They’ve also posted a video to walk you through the cooking process, with the visuals giving a good indication of how your mixture will look.
This recipe will take longer to prepare than actual cooking, and once prepared they will keep for up to two months.
- 360g icing sugar
- 85g of egg white
- 20g lemon juice
- 300g ground almonds
- 115g mixed zest
- ½ lemon, zested
- 12g ground cinnamon
- tsp ground cloves
- Blitz the mixed skin into a pasty texture, set aside.
- Whip the icing sugar, the egg white with the lemon juice into a soft peak meringue. Remove 1/3 and set aside to cover the dough with a thin layer later.
- Add all of the remaining ingredients to most of the meringue and mix to get a paste-like texture.
- Knead the dough with your hands and flatten it on a baking sheet lined with parchment paper. Putting a sheet of baking paper on it, lower it to about 1 cm thick.
- Remove the top paper and spread a thin layer of meringue over the dough. Keep it as smooth as possible.
- Let the pastry sheet rest in the refrigerator for at least 1 hour.
- Take the dough out of the fridge and start cutting it into shapes with a knife or cookie cutters. Be creative. Star and diamond shapes work well. To use the cinnamon star cookie cutter or round cookie cutter, a bowl of hot water is required. Dip the cutter in water first and between cuts. This makes it easy to release the cookie from the cookie cutter.
- Bake in 160C fan oven for 12-15 minutes. It is best to cook with the heat from the bottom only so that the top remains white and does not fade. The cookie is cooked when you are able to gently lift the edges of the paper. The center should still be soft and sticky.
- Let cool for about 30 minutes before unmolding.
- Store in an airtight container for up to 2 months.
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