The Royal Pastry Chef Just Shared the Family’s Favorite Christmas Cookie Recipe
The holidays have clearly put the royal household in the giving mood. Getting in the Christmas spirit, Queen Elizabeth’s personal pastry chef just shared the palace’s go-to cinnamon star cookie recipe for this time of year on @TheRoyalFamily Instagram account.
Not surprisingly, these aren’t your average cookies. They’re ornate, they involve meringue (fancy!) and they last up to two months if stored in an airtight tin. If you, like us, are totally into the idea of spending Christmas like the royal family, then enjoy this handy-dandy follow-along recipe video and set of instructions courtesy of Her Majesty and co.
- 2 cups of icing sugar
- ½ cup of egg whites
- 2 tbsp of lemon juice
- 2 ¼ cup of ground almonds
- ¼ cup of mixed lemon and orange peels
- ½ lemon, zested
- 1 tbsp of ground cinnamon
- ¼ tsp of ground cloves
Directions1. Purée or chop the mixed peel into a paste-like texture using a food processor and set aside.
2. Then, whip the icing sugar and egg whites with lemon juice into a soft peak meringue. Take 1/3 of the mixture out and keep it aside to top the dough with in a thin layer later.
3. Add the remaining ingredients into the larger part of meringue and combine until it turns into a dough-like texture.
4. Knead the dough together with your hands and flatten it onto a baking-paper-lined tray. Placing a sheet of baking paper on top, roll it down to about 1cm thickness.
5. Remove paper from the top and spread a thin layer of meringue over the dough. Keep it as smooth as possible.
6. Rest the sheet of dough in the fridge for a minimum of 1 hour.
7. Remove the dough from the fridge and start cutting it into shapes with a knife or cookie cutters. Be creative. Stars and diamond shapes work well. To use the cinnamon star cutter or round cutter, a bowl of hot water is required. Dip the cutter into the water first and in between cutting the shapes. This helps to release the cookie easily from the cutter.
8. Bake in the oven at 320 degrees for 12 to 15 minutes. If possible, it’s best to bake with bottom heat only so that the top stays white and does not discolor. The cookie is done when you are gently able to lift the edges of the paper. The centre should still be soft and sticky.
9. Leave to cool for about 30 min before removing from tray.
10. Spread holiday cheer with your new creations.