Festive biscuits that won’t let you down. They’ll keep for a few days without going soft, you can decorate them to your hearts content and they taste delicious. You can even hang these cinnamon & honey Christmas stars on the tree. They make great gifts too.
To get us all in the festive spirit, assuming we needed encouragement of course, I chose cinnamon for this month’s We Should Cocoa. I had a few ideas for this, but in the end I went for these Spicy Stars, adapted from the brilliant Polish Spice Biscuits that I made last year.
This is a family recipe from Ren Behan and combines some wonderful ingredients which produce absolutely fabulicious biscuits. They are really quite different from the normal festive gingerbread type of fare as the recipe contains rye flour, honey and most importantly cocoa.
Liskeard Vintage Christmas Market
One of the sub groups of the Liskeard Portas Pilot (of which I’m a member) organised a Vintage Christmas Market. We held it last weekend. Luckily, it was a great success. Lots of people milled about dressed in vintage clothing, there were fabulous stalls, toe tapping live music, a cafe and a great turn out.
I had the pleasure of acting as stall-holder for The Gingham Chicken, a fine producer of delicious Liskeard Cornish fudge. It seemed like a good opportunity to make and sell a few festive treats myself. These cinnamon & honey stars were one of them.
Cinnamon & Honey Christmas Star Biscuits
As Christmas cookies go, these cinnamon and honey Christmas stars are pretty easy. You don’t even need to cream the butter and sugar together. Just melt the butter and combine it with all the other ingredients. Then the fun part begins. Roll and stamp out stars, or whatever shape grabs your fancy.
The biscuits turned out just as I hoped. They looked pretty, had a perfect firm texture and tasted of cinnamon and honey. They brought an added bonus too: the whole house smelt of sweet spicy cinnamon for days. Who needs air freshener?
I made up eight packs of ten biscuits then tied them with a ribbon and a name tag. They all sold.
If you’d like to use them as Christmas decoration, just poke a whole through one of the arms with a skewer before baking. You might need to redo the hole once they come out of the oven. Then just thread some ribbon through the holes and hang on the tree.
You can, of course, ice the biscuits, dip them in chocolate or decorate in any number of ways. But I think they are pretty much perfect just as they are.
Other Recipes for Christmas Cookies You Might Like
- Butter biscuits (matcha, chocolate & vanilla mix and match)
- Chilli shortbread biscuits
- Chocolate hazelnut crackles
- Orange & cinnamon white chocolate shortbread
- Pistachio chocolate biscotti
- Wholemeal clotted cream shortbread
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these cinnamon & honey Christmas star biscuits, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Cinnamon & Honey Christmas Stars. PIN IT.
Cinnamon & Honey Christmas Stars – The Recipe
Cinnamon & Honey Christmas Stars
- 110 g unsalted butter
- 110 g soft brown sugar
- 8 tbsp runny honey
- 225 g rye flour
- 225 g plain flour
- 2 tsp baking powder
- 2 tbsp cocoa
- 2 heaped tsp cinnamon
- ¼ tsp cayenne pepper
- 1 large egg
- Melt the butter in a small pan over a low heat with the sugar and honey.
- Stir until combined, then leave to cool a little.
- Sieve the dry ingredients into a large bowl. Make a well in the centre and pour in the butter mixture, followed by the egg.
- Stir the mixture together, starting from the middle and working out, until everything is just combined.
- Bring the dough together with your hands to form a ball.
- Cut this in two then roll out (one at a time) to the thickness of about ¼ cm.
- Stamp out about 80 stars (this will depend on the size of your cookie cutters). You’ll need to re-roll the leftover bits several times.
- Place the stars on lined baking trays about a centimetre apart and bake for 8-10 minutes at 180℃ (350℉, Gas 4). They should look baked but not brown.
- Leave on the trays to cool for a couple of minutes, then transfer to wire racks to cool completely.
- Decorate as desired
These cinnamon and honey Christmas stars are my entry for this month’s We Should Cocoa.
As my alternative name for these biscuits is Spicy Stars, I’m also submitting them to Alpha Bakes where the letter is S this month. This challenge is jointly hosted by The More Than Occasional Baker and Caroline Makes.
These Christmas cookies are, of course, made from scratch. So they are also being sent to Javelin Warrior for his weekly Made with love Mondays.