Spiced shortbread stars

Traditional Christmas shortbread infused with spices will invoke memories of yesteryear.

• 200g butter, softened
• 1/2 cup (100g) brown sugar
• 2 egg yolks
• 1 2/3 cups (250g) plain flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1 eggwhite
• 1 teaspoon brandy
• 1/2 cup (80g) pure icing sugar
• Gold cachous, to decorate

1. Step 1

   Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add egg yolks, one at a time, beating well after each addition until just combined. Add flour, cinnamon, cardamom and cloves, and stir to combine.

2. Step 2

   Shape dough into a disc and cover with plastic wrap. Place in the fridge for 1 hour.

3. Step 3

   Preheat oven to 180°C. Line two oven trays with baking paper. Roll out dough between two sheets of plastic wrap to a 5mm-thick disc. (If dough is quite soft refrigerate for 30 minutes.) Use a 7mm-diameter star-shaped cutter to cut out biscuits and place on lined trays. Bake, swapping trays halfway through cooking, for 10-12 minutes or until lightly browned. Remove from oven and set aside on trays for 10 minutes to cool before transferring to wire racks to cool completely.

4. Step 4

   Combine the eggwhite and brandy in a medium bowl. Gradually whisk in enough sifted icing sugar to make a thin glaze. Brush biscuits with glaze, decorate with cachous if desired, then place on a wire rack to set. Store in an airtight container between layers of paper towel.