Cinnamon stars for Christmas –’very tasty, but very difficult to make’, according to the royal recipe.

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Cinnamon stars for Christmas –’very tasty, but very difficult to make’, according to the royal recipe.

Christmas is quickly approaching, and Britons will be looking for Christmas recipes to bake at home in preparation for the holiday season.

Fortunately for royal fans, around this time of year, the Royal Family frequently shares their own personal royal recipes for everyone to enjoy.

Former royal chefs, as well as current Palace chefs, are known to reveal secret royal Christmas recipes.

Cinnamon stars is one such recipe that royal chefs have revealed via the Royal Family’s Instagram account.

Royal fans flocked in droves to enjoy the festive treat.

“This is a lovely cookie!” wrote Instagram user @chicagotwintwo.

Others, on the other hand, were not so enthusiastic.

“So I tested these,” wrote @planskynf.

Very tasty, but time-consuming to prepare.”

The royal pastry chefs shared their Christmas recipe with royal fans.

115g Mixed PeelHalf Lemon, zested12g Ground CinnamonQuarter tsp Ground Cloves360g Icing Sugar85g Egg White20g Lemon Juice300g Ground Almonds115g Mixed PeelHalf Lemon, zested

Blitz the mixed peel until it resembles a paste, then set it aside to use later.

Make a soft peak meringue with the icing sugar, egg white, and lemon juice.

Take a third of it out and set it aside to use as a thin layer on top of the dough later.

Combine all of the remaining ingredients in the larger part of the meringue until a dough-like texture is achieved.

Using your hands, knead the dough and flatten it onto a baking sheet lined with parchment paper.

Place a sheet of baking paper on top and roll it down to a thickness of about one cm.

Remove the paper from the top and cover the dough with a thin layer of meringue.

Maintain as much fluidity as you can.

Allow one hour for the dough sheet to rest in the fridge.

Remove the dough from the refrigerator and begin shaping it with a knife or cookie cutters.

Use your imagination.

According to the royal pastry chefs, star and diamond shapes work well.

A bowl of hot water is required to use the cinnamon star or round cutter.

Before and after cutting the shapes, dip the cutter in water.

This aids in the easy removal of the cookie from the cutter.

Preheat the oven to 160 degrees Fahrenheit and bake for 12 to 15 minutes.

Bake only on the bottom heat to keep the top white and avoid discoloration.

When the edges of the paper can be gently lifted, the cookie is done.

The soft and sticky center should still be present.

Allow to cool.

“Brinkwire News in Condensed Form.”

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