These traditional German tea biscuits are a delicious treat to share with your family, friends, colleagues and neighbours this festive season. Prepare them on a lazy Sunday afternoon and enjoy at teatime throughout the week. Stored in a biscuit tin, they will stay good for at least 3 days.
Here’s how they’re made…
60g butter cut into cubes
85g brown sugar
2 tbsp. simple syrup
2 tbsp. milk
1 egg white
1 pinch ginger powder
1/2 tsp. cinnamon
1/2 tsp. quatre épices (French four spices mix)
170g icing sugar
Preheat oven to 180˚C (thermostat 6). Combine flour, ginger, cinnamon and quatre épices in a large mixing bowl. Add the butter and incorporate using hands until the dough reaches a crumbly texture.
Incorporate the brown sugar. Pour in simple syrup and milk and stir with wooden spoon until the dough becomes smooth.
Transfer the dough onto a flat surface dusted with flour. Knead to create an even texture. Roll out the dough to a 4-6mm thickness and then cut out biscuits using a star-shaped biscuit cutter. Place biscuits onto oven rack lined with parchment paper and leave to cool in refrigerator for 10 minutes.
Bake for 10-15 minutes in the oven, or until golden brown. Remove from the oven and leave to cool on a rack.
To prepare the icing, mix sifted icing sugar little by little with the egg white until it reaches a thick liquid consistency.
Use a pastry brush to coat the topside of the biscuits with icing.
Enjoy the Christmas stars with a warm cup of coffee or tea.