SUPPORT   +65-6250 6888




1 Egg
60g Honey
115g Dark Molasses
90g Unsalted Butter
25g Dark Brown Sugar
300g Self-Raising Flour
½ tsp Baking Soda
2 tsp Rempah Kueh Spice
½ -1 tsp Ginger Powder
⅛ tsp Salt
1 Orange Zest

1 Egg White
150g Icing sugar, sifted
2 tbsp Lemon Juice

1) Melt the honey, molasses, butter and sugar together, set aside to cool. Sift the flour, baking soda, spices and salt into a bowl. Add the egg and orange zest to the cooled butter mixture.
2) Make a well in the flour and pour this mixture onto it, stirring with a wooden spoon until it forms a dough. Turn the dough onto a lightly floured surface and knead briefly till smooth. Flatten into a small disc, wrap with clingfilm and chill for 30 mins.
3) Preheat the oven to 180°C using Convection function and line the baking trays with baking paper or silicon mats. Remove the dough from the fridge. Roll the dough on a lightly floured surface to 5mm thick. Stamp out the stars using a pastry cutter and place on baking trays. Gather the trimmings together and re-roll to finish stamping out the stars.
4) Bake cookies for 12 minutes. While cookies are being baked, beat the egg white till frothy, add the icing sugar and continue to whisk till firm. Add the lemon juice and whisk till thicken. If it is too thick, you may add a few drops of water to thin it.
5) Place icing into a piping bag fitted with a nozzle and decorate the cookies with the royal icing.

Credits to Chef Samantha (SSA Culinary Institute)
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS.