for 50 pieces

Dough

120 g	butter, soft
100 g	icing sugar
1	egg
¼ tsp	salt
150 g	walnut kernels, ground
50 g	dried sour apricots, coarsely chopped
250 g	white flour
1 tbsp	gingerbread spice
1 tsp	cinnamon
½ tsp	baking powder

Icing

40 g	apricot jam
30 g	icing sugar
1 tbsp	lemon juice
some	walnut kernels
2	dried sour apricots, cut into thin slices

How it's done

Dough

Using the whisk on a mixer, beat the butter, icing sugar, egg and salt. Blitz the walnuts and apricots in a food processor, mix with the flour, gingerbread spice, cinnamon and baking powder, add, combine to form a dough. Cover and chill for approx. 2 hrs.

To shape

Between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick. Cut out the stars, place on two baking trays lined with baking paper, chill for approx. 15 mins.

To bake

Approx. 12 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the biscuits to cool on a rack.

Icing

Puree the jam with the icing sugar and lemon juice until smooth. Coat the biscuits with the icing, decorate with walnuts or slices of apricot as desired, leave to dry.

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