Giorgos Erotokritou
Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Suitable for vegetarians
December 6, 2022
Christmas Biscuits!
Prep Time
30
mins
Cook Time
20
mins
Serves
10
Ingredients
- 250g. Charalambides Christis margarine Original
- 4 Egg yolks
- 200g. All-purpose flour
- 200g. blanched almonds (ground)
- 2 spoons of corn flour
- 4 spoons of icing sugar
- 1 teaspoon of Baking Powder
- 1 teaspoon Cinnamon
- 1 pinch of Salt
For the icing
- 2 Egg whites
- 1 spoon of Blossom Water
- 300g. Icing sugar
- 1 spoonful of corn flour
Instructions
- Pour all the ingredients for the cookies into the mixing bowl. Mix them with the hand mixer until you have a smooth and elastic dough.
- Then, shape it with your hands into a ball and cover it with cling film. Leave it for 30 minutes in the fridge to rest.
- Next, roll the dough with a rolling pin on a floured work surface, on a sheet, 0.5 cm thick.
- Use a star shape cookie cutter to shape the star cookies and transfer them to a tray lined with baking paper.
- Bake them in a preheated oven at 200 degrees for about 20 minutes, until they are slightly golden.
- Then let them cool completely on the kitchen counter.
For the icing
- In a saucepan, heat the egg whites with the flour and cornflour over low heat, stirring constantly with a whisk until you have a smooth mixture.
- Remove from the heat and after it has cooled, leave it in the refrigerator for 10 minutes.
- Then transfer it to the bowl of the mixer and beat it for half a minute with the whisk until it becomes fluffy.
- Add the blossom water and mix for a little more.
- Finally, fill a piping bag with icing sugar and every cookie.
