Rionnagan na Nollaig – Christmas Stars 

Seo reasabaidh airson bhriosgaidean-Nollaig tradiseanta Gearmailteach: ‘Zimtsterne’ – rionnagan caneil. Guten Appetit!

Here’s a recipe for traditional German Christmas biscuits: ‘Zimtsterne’ – cinnamon stars.

 P1080740Rionnagan Caneil

4 gealagain-uighe

beagan sùgh-liomaid

300 gr. siùcair mhìn ‘icing’ (+ beagan airson a’ chlàir)

2 spàin-tì caneil

350 gr. chnòthan-almoin agus/no chnòthan-calltainn air am bleith (+ beagan airson a’ chlàir)

Buail na gealagain-uighe gu math gus am bi iad rag, gleansach agus aotrom. Ris an sin cuir 3 – 4 boinnean sùgh-liomaid, agus às dèidh sin an siùcar mìn tro shìoltag – measgaich gu socair e, beag air bheag. Thoir 4 – 5 spàinean-bùird a-mach às a’ mheasgachadh airson a’ chomhdaich-shiùcair, agus cuir gu aon taobh seo ann an àite fuar. A-nis cuir an caineal agus na cnòthan ri na tha air fhàgail den mheasgachadh, gu math faiceallach.

Crath an siùcair agus cnòthan a tha air fhàgail air a’ chlàr-obrach agus rollig an taois a-mach gu 1/4 òirlich de thiughad. (Ma bhios i ro steigeach, cuir pàipear-cèire no film claonach oirre mus rollig thu a-mach i.)

Dèan rionnagan beaga le gearradair-pastraidh agus cuir iad air sgàl-fuine air a chrèiseachadh. Slìob na chuir thu gu aon taobh de mheasgachadh gealagain-uighe orra agus fuin anns an àmhainn iad aig 150°C mu 15 – 20 mionaidean (Chan fhaod an uachdar fàs donn.)

 

Zimtsterne – Cinnamon Stars

 4 egg-whites

a little lemon juice

300 gr. icing sugar (+ a little for rolling out)

2 teaspoons cinnamon

350 gr. ground almonds and/or ground hazelnuts (+ a little for rolling out)

 Beat the egg-whites well till stiff, shiny and light. Add 3 – 4 drops of lemon juice, then add the icing sugar through a sieve, mixing in gently, little by little. Take out 4 – 5 tablespoonfuls for the icing and put aside in a cool place. Now carefully fold the cinnamon and the ground nuts into the remaining mixture. 

Sprinkle the remaining icing-sugar and ground nuts onto the work-surface and roll out the dough to about a quarter-inch thick. (If it’s too sticky, lay waxed paper or cling-film over it before you roll it out.) 

Cut out little stars with a pastry-cutter and put them on a greased baking tray. Brush with the egg-white mixture you put aside ealier. Bake in the oven at 150°C for about 15 – 20 minutes. (The icing should not get brown.)