Christmas spices, citrus zest, gourmet cocoa, coffee extract, or even intense honey, all flavors are possible when you prepare homemade Christmas shortbread. For this Sunday, the orange, the emblematic and historic fruit of Christmas, is in the spotlight. For the presentation, the star shortbreads are simply assembled in the shape of a crown using royal icing. To make it, nothing complicated, just mix icing sugar with egg white, and food coloring, if desired. This icing serves both as decoration on the cookies and as glue to assemble the stars together.
Gourmand !
Sunday recipe: Orange shortbread crown
Preparation: 10 minutes
Cooking time: 12 minutes
For 6 people
130g butter
250g flour
1 sachet of baking powder (11 g)
1 pinch of fleur de sel
100 g of sugar
1 egg + 1 yolk
Grated zest of 1 orange
For the icing
1 egg white
6 tbsp. tablespoon of icing sugar
Food coloring of your choice
Melt the butter in a small saucepan.
Put the flour, yeast, salt, sugar, whole egg and yolk, orange zest and melted butter in a bowl. Mix carefully with a wooden spoon until smooth.
Preheat the oven to 180°C.
On a floured work surface, or between two sheets of baking paper, roll out the dough to 5 mm thickness.
Using a cookie cutter or a glass, cut out a hollow disc and biscuits in the shape of your choice. Place everything on a greased baking sheet or lined with baking paper. Prick the biscuits with a fork. Bake for 10 to 12 minutes.
Prepare the royal icing. Beat the egg white with the icing sugar. Color the royal icing to your liking and stick with the cookies on the crown.
Discover the recipe for Orange Shortbread Crown
