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It’s the most wonderful time of the year..

I love winter

I love the chilly,frosty mornings

The naked trees showing off their physique

Snow

Hibernation

Pretty Christmas lights and the gorgeous shop fronts filled with enticing delights

Gloves/mittens and fingerglovemitten hybrids

Snow

Christmas movies

Walking through quiet foggy roads

Did I mention snow?

The holiday season is upon us (earlier and earlier so it would seem) when the supermarkets stock their shelves with yummy Xmas treats, gorgeous gingerbread houses, panatonne, stollen,mince pies, Yule logs and mouthwatering continental biscuits.

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One of my favourites are ‘Zimtsterne’, German cinnamon star cookies. They are a macaroon type biscuit with a smooth,crunchy meringue topping. The warming cinnamon with the crunchy sugar is a definite winter winner.

After seeing a recipe for them in the December Goodfood magazine I decided I had to make them. I had a look at a few other recipes online, they all seemed pretty similar, and this recipe yielded the least.

To make the dough was fairly easy, I was slightly concerned about over/under whisking the egg whites, but I think I got the right balance.

The instructions said to roll the dough between two pieces of greaseproof paper, this sounded abit fiddly to me, so I placed the dough to chill for a while and used plenty of icing sugar and didn’t have any issues.
The stickiness of the dough did help when cutting the stars out as they stuck inside the cutter and were easily pushed out onto my tray.

For the topping I piped it on to keep it tidy and though this would be the easiest way. In total I made about 45 stars (I probably could have made about 10 more if I didn’t eat so much dough, it’s divine!)

After about 12mins I took them out, I was disappointed to see the topping of a few of them had cracked. But on the whole they looked pretty good.

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Taste wise, the biscuits themselves were very nice, a soft yet slightly crunchy consistency,but could have done with more cinnamon, if I remake these I would add 1-2 teaspoons more.

The topping had a nice crunch, but possibly I put too thick a layer as they were still soft underneath. Next time I would brush it on with a pastry brush. Or possibly in the shop bought versions I’ve tried they use royal icing?

They went down very nicely with my cinnamon flavoured coffee the next day … And the flavours of the cinnamon and ginger were slightly stronger :)

Keep an eye out for more season bakes :)

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2 thoughts on “It’s the most wonderful time of the year..

  1. shugs

    They look gorgeous I felt like I was almost there with u enjoying a hazelnut coffee and biscuit. Will have to try it. Cant wait to aee what u try next

    Reply

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