08 December 2020

person15 biscuits
time 15 minutes


For shortbread:

  • 250g flour
  • 75g icing sugar
  • 25g almond powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla powder
  • 1/2 teaspoon cinnamon
  • 3 turns of black pepper mill
  • 1 pinch of nutmeg
  • Zest of an organic orange
  • Zest of an organic lemon
  • 1 large pinch of salt
  • 135g of butter (small cubes)
  • 1 egg
  • 1 cup of milk

For glazing:

  • 1 egg white
  • 150g icing sugar
  • 1 teaspoon lemon juice


      1. Mix all the dry shortbread ingredients.
      2. Add the butter to this mix and work it in with your fingers until a shortbread consistency is formed.
      3. Add the egg and mix until you obtain a ball of dough.
      4. Roll it out, and then cover it with cling film and put in the fridge for at least 2 hours.
      5. For the glaze, add the icing sugar and the egg white in a bowl, mix until to an icing sugar consistency. Then add the lemon and mix and leave aside.
      6. Preheat the oven to 180°C.
      7. Roll the dough to a 3mm thickenss. Using a variety off different size star cutters, cut out the biscuits from the dough.
      8. Keep forming a dough from the leftovers, rolling and repeating until its all used up.
      9. Place the shortbread on an oven tray covered with baking paper. Brush them with milk.
      10. Put them in the oven for 15 minutes. Once bake, leave to cool on an oven rack.
      11. Coat each star shortbread with icing, then tower them up by size as per image (largest at the bottom, smallest at top) and leave to dry.

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