Yorkshire Post - YP Magazine

Tiered star biscuits (Terassenpl­ätzchen)




• 150g plain flour

• 12g cornflour

• 50g ground almonds

• Pinch of fine sea salt

• 125g unsalted butter, at room temperatur­e

• 100g caster sugar

• 1 egg yolk

To assemble and finish:

• Apricot jam

• Icing sugar, for dusting


You will need three different-sized starshaped cutters

Heat the oven to 200°C/180°C fan and line two large baking sheets with nonstick baking parchment. Put both flours, the ground almonds and salt into a large mixing bowl. Add the butter and gently work it into the dry ingredient­s with your fingertips until it resembles something similar to breadcrumb­s. Now add the sugar and egg yolk and bring the dough together with your hands. Knead for about three minutes until a soft, pliable dough is formed.

Dust the work surface with icing sugar. Roll out the dough to a thickness of 3mm/⅛in. Cut out 25 of each size of star shape, re-rolling the dough offcuts into more biscuits. Place on the prepared baking sheets and bake in the oven for about eight minutes until golden. Leave to cool on the sheets for 1-2 minutes, then transfer to a wire rack to cool.

Once completely cooled, lay the largest stars out on a baking sheet. Spoon ½ teaspoon of apricot jam onto each one, then top with the middle-sized star. Spoon ¼ teaspoon onto this middle star and top with the smallest star. Dust the biscuits with icing sugar and store in an airtight container; they will keep well for around two weeks.

Spiced chocolate and prune fudge cake (Gewürzter Schokolade­n Kuchen)



• 100g prunes, pitted

• 100ml just boiled water

• 200g unsalted butter, at room temperatur­e, plus

extra for greasing

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