Creamy Christmas cakes.
recipe,photo-recipe,unsalted butter,unsalted butter,all-purpose flour / plain flour,all-purpose flour / plain flour,all-purpose flour / plain flour,Biscuits
No. of servings
|all-purpose flour / plain flour||-|
|all-purpose flour / plain flour||8||oz||230||grams|
|semi skimmed milk 1,5%||6||tbsp||90||milliliters|
1. Honey dough
Put sugar in the smaller pot, add butter, egg and honey. Pour water the the larger pot and bring to boil.
Place smaller pot into the larger one and whisk content of the smaller pot in a water bath for about 10 minutes. Set aside and let it cool.
Combine in a bowl flour and bicarbonate of soda. Add honey mixture and ...
... work stiff dough. Let it rest in the cold place for two hours.
5. Creamy filling
Mix flour in milk, bring it to boil and cook gruel. Let it almost cool. Stir softened butter, sugar and rum in the warmish gruel . Place the cream in the refrigerator.
6. Baking and filling of the stars
Use a rolling pin to spread the dough on a floured board until it is about 2-3 mm thick with active support of the youngests :-) cut out stars.
Bake the stars in the baking tin with parchment paper. Bake at 340°F (170°C) for 5 minutes. Let them cool.
Stick each two stars with the cream. Spread the cream also over the surface.
Decorate the surface with icing decorations. Let the filling stiffen in the cold place.Then place the stars in the closed box and and store them in the cold place. Consume them not before 3 days, until then the cakes become just about soft.