ReceptnaptárLittle stars
Little stars are favourite Christmas biscuits: crumbly, chocolatey and almondy. Old recipes rolled the dough to the thickness of a knife-back; in today's kitchen 4 mm is right. Decorate with candied fruit, jam or icing sugar.
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Ingredients
Method
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- Cream the butter with the sugar, add the flour, almonds and grated chocolate and bring together into a dough with brief kneading. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180 °C (165 °C fan) and line a baking tray with baking paper.
- Roll the dough out on a floured surface to 4 mm thick and cut out with a star-shaped cutter. Re-knead the scraps and cut again.
- Put the stars on the tray and bake at 180 °C for 10-12 minutes until the edges are light brown. Cool on a rack.
- When cooled, put a small piece of candied fruit or a dot of jam in the middle of each star. Store in an airtight tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Chill the dough, because warm dough sticks when cutting.
- Grate the chocolate cold so it does not melt.
- If you have no fruit, you can also dust the stars with icing sugar.
- In an airtight tin they keep for 2 weeks.
Frequently asked questions
Can I use another shape?
Yes, hearts, circles or any cutter shape works.
What can replace the almonds?
Ground walnuts or hazelnuts, but the flavour will be stronger.
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