Shortbread fruit stars with cinnamon glaze

Name: Shortbread fruit stars with cinnamon glaze
Cook time: 1 h
Total time: 1 h
Yield: 65
Ingredients: 150 g mixed dried fruit (plums, apricots, pears, apples); 6 TABLESPOONS apple juice; 250 g soft butter; 175 g Raw cane sugar; 1 coated Tsp ground ginger and cloves; 7-10 Tbsp Salt; 1 Egg (Gr. M); 400 g + some flour; 200 g Icing sugar; 1/4 TEASPOON ground cinnamon; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 65

150 g mixed dried fruit (plums, apricots, pears, apples)
6 TABLESPOONS apple juice
250 g soft butter
175 g Raw cane sugar
1 coated Tsp ground ginger and cloves
7-10 Tbsp Salt
1 Egg (Gr. M)
400 g + some flour
200 g Icing sugar
1/4 TEASPOON ground cinnamon
baking paper

Directions

1
Chop dried fruit very finely. Mix with 3 tbsp. apple juice.
2
Whisk butter, sugar, ginger, clove and 1⁄2 teaspoon salt with the whisks of the mixer until creamy. Stir in egg. Stir in 400 g flour briefly. Add fruits. Knead quickly with lightly floured hands to a smooth dough.
3
Shape into a flat brick, cover and chill for about 2 hours.
4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Halve the dough (put the other half back in the fridge). Roll out to a thickness of about 5 mm on a floured work surface.
5
Cut out stars (à approx. 5 cm), knead the dough remains briefly together again, roll out and cut out. Place the stars on the trays. Bake in a hot oven for 13-15 minutes. Remove from the oven, allow to cool briefly on the baking tray, then pull onto a cake rack using the baking paper.
6
Let it cool down. Prepare the second half of the dough in the same way.
7
Mix icing sugar with ground cinnamon and about 3 tbsp. apple juice to a thick icing. Spread it over the stars and let it dry.