Cinnamon stars

Method

1. Whisk the egg whites until stiff and then whisk in the icing sugar until the mixture is a dropping consistency. Take out half of the mixture for icing and place it in a small bowl and cover the bowl with a damp cloth to prevent the mixture from drying out and the top crusting over.
2. Mix the ground almonds and cinnamon into the egg white mixture and enough lemon juice to give a smooth paste. Form the mixture into a bowl and wrap it in a plastic bag and chill it in the fridge for 30 mins-1 hr, or until it is firm enough to roll out.
3. Set the oven to a fairly hot gas mark 6 or 200°C. Roll the dough out between 2 sheets of baking parchment until it is about 5mm (¼ in) thick. Use the cutter to cut out star shapes and then place the stars on the lined baking sheet. Re-roll the trimmings until all the dough is used.
4. Bake the stars in the centre of the oven for about 7-10 mins, or until the biscuits start to turn golden, then remove them from the oven and reduce the oven temperature to very cool 110°C (gas mark ¼)
5. Use a pastry brush to brush the reserved icing over the star biscuits, then return the biscuits to the oven for a further 15-20 mins, until the icing has set but not coloured. Remove the biscuits from the oven and leave them to cool for a few minutes, then transfer them to a wire rack and leave them to cool completely. The biscuits may be stored in an airtight container for up to 2 weeks, but are not suitable for freezing.

Feature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe