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£13/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Using electric beaters, beat the butter and sugar in a mixing bowl for 2 minutes until light and fluffy. Beat in the lemon zest. Sift in the flour and salt and use a wooden spoon or spatula to bring together to a shaggy dough. Tip in the cranberries and work in until evenly distributed. Bring the dough together in your hands, pat out to a circle about 1cm thick, then wrap in clingfilm. Chill for 30 minutes.
Preheat the oven to 170C, gas mark 3. Remove the dough from the fridge and place between 2 large sheets of parchment. Roll out to about 0.3cm thick. Remove the top layer of parchment and place on a large baking sheet. Stamp out biscuits using star-shaped cutters, then transfer to the lined baking tray. (You may need to bake the biscuits in batches, re-rolling any scraps and chilling the dough if it becomes too soft at any point.)
Bake for 10-14 minutes (depending on their size) until just very light golden, then transfer to a wire rack to cool completely. For the icing, combine the icing sugar and milk (or lemon juice or water) until you have a thick smooth icing. Transfer to a small piping bag and use to decorate the stars. Edible silver or gold balls look festive, too.
If you don’t want to ice the cookies, simply scatter with 1 tbsp more caster sugar before baking.
Typical values per item when made using specific products in recipe
Energy | 347kJ/ 83kcals |
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Fat | 3.8g |
Saturated Fat | 2.5g |
Carbohydrates | 11g |
Sugars | 6.2g |
Fibre | 0.3g |
Protein | 0.8g |
Salt | 0.1g |
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68.2p/litre