Star-shaped bakes to brighten up your day.

Take time out to in­dulge your­self with Han­nah Miles’ melt-in-the-mouth bis­cuits

Mollie Makes - - Mollie Makes - Reader of­fer This recipe ap­pears in Cute Christ­mas Cook­ies by Han­nah Miles (£9.99), pho­tographed by Steve Painter and pub­lished by Ry­land Peters & Small. To buy for £7.99 in­clud­ing free UK P&P, call 01256 302 699 and quote LX9. www.ry­land­

IN­GRE­DI­ENTS Makes ap­prox. 30 bis­cuits 125g (5oz) but­ter 80g (3oz) caster sugar 1 egg 200g (8oz) plain flour Coloured crys­tal sugar Grated zest of a le­mon 1 tsp vanilla ex­tract


Bak­ing sheets Bak­ing parch­ment Var­i­ous-sized star cut­ters Cling film Cool­ing racks Say good­bye to hur­riedly-grabbed lat­tes and mas­ter the Swedish art of fika in­stead. All about mak­ing time in your day to en­joy a cof­fee with friends, a long nat­ter and home-baked good­ies, this cus­tom is ac­tu­ally manda­tory in some Swedish work­places, and is def­i­nitely a con­cept we can get on board with.

Bake th­ese star bis­cuits for your fika, or wrap in bak­ing parch­ment and give to your friends and fam­ily as thought­ful Christ­mas gifts.

01 Make sure the but­ter is soft­ened, then whisk with the sugar un­til light and creamy. Beat the egg, then whisk in the but­ter and sugar. Sift in the flour and mix un­til it reaches a soft dough con­sis­tency, then add in the le­mon zest and vanilla. Wrap the dough in cling film and chill in the fridge for 30 min­utes.

02 Pre­heat the oven to 180°C/350°F/Gas Mark 4. On a flour-dusted sur­face, roll out the dough to a 0.5cm ( ") thick­ness. Cut out a se­lec­tion of star shapes – we used nine cut­ters in a range of sizes – and place on bak­ing parch­ment, on the bak­ing sheets. Place the smaller stars on one bak­ing sheet and the large stars on an­other, as the smaller ones will cook quicker.

03 Sprin­kle each star with coloured sugar and bake for 10-15 min­utes un­til golden brown. Leave to cool, then ar­range in stacks, with the largest bis­cuits at the bot­tom. If you want to se­cure them to­gether, add a small dot of ic­ing in be­tween each bis­cuit.

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