Star pendant

Name: Star pendant
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 1 pack of (400 g) "Base mix short pastry" (Dr. Oetker); 1 package (6 g) Orange fruit (fruit with raw sugar; Oetker); 1/2 TEASPOON Gingerbread spice; 1 egg (size M); 1 Protein (size M); 100 g Butter or margarine; 7-10 Tbsp Flour; 7 TABLESPOONS Orange juice; 250 g Icing sugar; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

1 pack of (400 g) "Base mix short pastry" (Dr. Oetker)
1 package (6 g) Orange fruit (fruit with raw sugar; Oetker)
1/2 TEASPOON Gingerbread spice
1 egg (size M)
1 Protein (size M)
100 g Butter or margarine
7-10 Tbsp Flour
7 TABLESPOONS Orange juice
250 g Icing sugar
baking paper

Directions

1
Use the dough hooks of the hand mixer to mix the contents of the basic mixture of short pastry, orange fruit, gingerbread spice, egg, egg white and fat in flakes to a smooth dough. Shape into a ball with your hands.
2
Cover and leave to rest for approx. 1 hour in the refrigerator. Then roll out in portions on a floured work surface to a thickness of approx. 5 mm. Cut out stars in 2 different sizes (with 6 prongs, approx. 9 cm Ø; gives 18 stars; with 8 prongs, approx. 6.5 cm Ø; gives 22 stars).
3
Knead the dough again, refrigerate again if necessary, roll out and cut out. Place on baking trays lined with baking paper. Prick 1 small hole at the edge of each star.
4
Bake cookies on the middle shelf in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-12 minutes. Punch holes if necessary. Let the biscuits cool down. For the icing, stir orange juice and icing sugar until smooth.
5
Spread the casting evenly on all stars and let it dry. Attach small ribbons to the stars to hang them up as desired.