Tag Archives: queen

{8} Queen’s Cinnamon Stars

Today’s festive delight is a right royal treat, quite literally.

I came across a recipe for Cinnamon Stars from the royal kitchens of Buckingham Palace (original here, including a video of how they do it). So, of course, I just had to have a go at making them.


These may be familiar to you as German Zimtsterne, or cinnamon stars. You start off making a dough with ground nuts and cinnamon, then finish them with a meringue topping. I’ve made cinnamon stars before, but they were a bit more basic.

The Queen’s version includes candied orange peel, a lot of cinnamon, and a dash of cloves. They are also topped with snow-white icing and feature a bit of elaborate piping. Very fancy, but you’d expect that if you’re ever popping round for a festive cuppa at the Palace.


When I read the recipe, I was convinced by the idea. However, I had a couple of quibbles with the method. The suggestion was to make a meringue, and use two-thirds of it to make the dough. Then you roll out the dough, cover it with the reserved meringue, and then cut out shapes. I think the idea is that the cookies are then pre-iced? Hmmm. This struck me as quite wasteful, as you would not be able to re-roll the offcuts since the meringue would make it all too sticky. Also I knew that smearing something with meringue was likely to be a messy affair with a child in the house who is enjoying touching everything within reach.

So I adapted the method. I adjusted the amounts of the meringue to start with – I made two-thirds of the amount to go in the dough, and would make the “missing” meringue later for the icing. Then I made and rolled the dough, cut out the shapes without the icing, and then I could happily gather the scraps and keep re-rolling until I was done. We did stars and moons (using a circular cutter and overlapping the cuts to get the right shape). Diamond shapes would also be good – easy with a knife, and I think rather fitting.

Once they were baked, I finished them off with the meringue royal icing suggested by the Palace. This looks like a bit of a pain to make, as you are essentially making thick icing and then thinning it down, and it would be easier just to make thinner royal icing to start with. However, the Palace’s approach results in a very light icing rather than one which cracks when you bite into it. You just need to be very, very patient as you sit down to finely ice all the cookies. Maybe that’s what the Palace’s all-in-one method is seeking to get round?

My split approach also had some extra benefits – the cookies looked very neat and the icing stayed perfectly white. I know that this all sounds terribly fiddly, but once you get into the swing of things, it’s the perfect sort of activity to do with a film or a radio play on in the background. And the final result is a tray of perfect-looking regal cookies.


In the Buckingham Palace version they are finished off with some sort of red jam in the centre and there is lots of intricate icing piped all over them. Piping icing is not one of my skills, and I don’t have the equipment to do it properly. I managed to find a small nozzle to give it a go, but I gave up around half-way. It looks kind of nice, but I don’t think it really adds that much to them overall unless this is something you are really good at. Of course, that might just be my frustration talking!

So all in all, were they worth making? Yes, I think so. They are up a level from my own take on cinnamon stars from a few years ago. The different technique to make the dough gives a far neater result, and I like the addition of the citrus peel and the hint of cloves. I would definitely make these again, but I’d perhaps use 50/50 ground hazelnuts and ground almonds. Then, my friends, I truly would have the ultimate cinnamon stars. I just won’t be piping decorations on top.

To make Queen’s Cinnamon Stars (my adapted, less wasteful approach)

For the dough

• 115g candied orange and lemon peel
• 240g icing sugar

• 55g egg whites (2 medium egg whites)
• 1 tablespoon lemon juice
• 300g ground almonds
• zest of 1/2 lemon or orange
• 5 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves

For the icing

• 1 medium egg white (30g)
• 225g icing sugar
• 1 teaspoon lemon juice
• water

1. Put the candied peel into a food processor. Blitz to a paste – you will need to scrape down the sides a few times to get it perfectly smooth.

2. In a very clean bowl, whisk the egg whites to soft peaks. Add half the icing sugar and whisk until it is well-combined. Add the lemon juice and the rest of the icing sugar. It will start off quite soft and wet, but keep beating until you have a soft meringue (more like the texture of floppy whipped cream). It might seem a bit wet at the start, but keep going and it will happen.

3. Add the candied peel paste and the rest of the ingredients to the meringue bowl. Mix well until it forms a dough. Don’t worry about being delicate with the dough, and towards the end you will have to use your hands. If it seems a bit sticky, add a few tablespoons of ground almonds. Wrap the dough in cling film and chill for an hour, or overnight.

4. Time to bake and shape. Preheat the oven to 160°C (320°F). Line a baking sheet with greaseproof paper.

5. Place the dough on a separate piece of greaseproof paper. Roll it out to 1cm thickness. Cut out shapes (stars, moons, diamonds…) and transfer to the baking sheet. Your cutters will get sticky, so keep a clean damp cloth to hand to wipe the edges often.

6. Bake the cookies for around 12 minutes, turning half-way to get an even bake. They will puff up slightly and darken a little on the edges. Remove from the oven and allow to cool on the tray for a couple of minutes. Transfer to a wire rack to cool completely. They might seem quite hard at this stage, but they will soften.

7. Time to ice the cookies. Put the egg white into a bowl and whisk to soft peaks. Add the icing sugar and lemon juice, and beat well for several minutes until the mixture is thick and smooth – like the appetising texture of toothpaste. Now thin it down with water, a few drops at a time, until it is a flowing consistency. You want to be able to leave a trail on a plate that stays in place and does not run and spread. Put the icing into a piping bag with a small nozzle, and with a lot of patience, use to cover the tops of the cookies. Use a clean cocktail stick to manipulate the icing to cover any gaps. Leave in a dry place, away from children and pets, for the icing to dry.

Note: I found it easiest to ice the cookies one at a time – pipe on the icing to cover most of the top, then go in with the cocktail stick to tease the icing to cover any bald patches and burst any air bubbles. If you ice a few, then go in to clean up, the icing will be starting to set when you go back.

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Filed under Christmas, Recipe, Sweet Things, Uncategorized

Diamond Jubilee: Queen Cakes

Today’s regal bake-fest involves dainty little morsels called Queen Cakes. In spite of their very grand-sounding name, they are actually rather simple, and they are the perfect addition to an afternoon tea spread or to serve at a street party. However, I must confess that I don’t know the origin on the name – some suggest they were created for a queen consent, others suggest they were seen as the height of refinement (the “queen of cakes”) or that this was just a generic name for small, individual cakes before the rise of the cupcake.

These are simple small sponge fairy cakes that have been livened up with some sultanas or other dried vine fruit. No glaze, no icing, no mountains of fluffy pink buttercream. If you want to make them look fancy, just dust very lightly with icing sugar. I suppose you could think of them as the dignified understated and queenly addition to the tea-table in comparison to the cupcake’s gaudy courtesan or the scheming French court ambassadress as typified by the macaron.

I was pleased as I started to make these cakes that the eggs I had bought had decided add a crown stamp to the shells. A nice touch, yes?

The recipe here is very similar to Victoria sponge and would traditionally have required a large bowl, strong arms and a fearsome command of the hand whisk. Baking powder is a relatively recent invention, so the cook in olden days had to rely on getting lots and lots of air incorporated into the mixture. Fortunately, we can rely on creaming the butter and sugar, then adding the eggs and flour, but letting the baking powder in the self-raising flour take the strain. Whew!

These cakes would, in the past, have been baked in special pans, and if a heart shape was used, they were called heart cakes. Luckily, we live in a more modern world, and the convenience of the paper case makes these cakes a breeze, but I think they would still be rather nice if you can find some appropriately shaped silicone moulds.

As I mentioned, this is quite a straightforward recipe that does not need much adornment. However, if you want to make these cakes a little more fancy, I would suggest adding a dash of spice (nutmeg or mace would hint at the Regency kitchen), or soak the sultanas overnight in rum. Alternatively, you could prepare a simple water icing and brush over the warm cakes. Anything more might be a bit too flashy, and that would never do, would it?

As you can see, the finished results look rather nice when piled up high on the tea-table. These are what I’ll be contributing to a Jubilee weekend picnic, along with a couple of pitchers of Pimm’s punch. Cheers!

To make Queen Cakes (makes 16):

• 110g butter
• 110g caster sugar
• 2 eggs
• pinch of salt
• 1/2 teaspoon vanilla
• 110g self-raising flour
• 50g sultanas

Preheat the oven to 190°C. Line a muffin tray with small paper cases.

Put the butter and sugar into a bowl. Mix well (best to use an electric beater) until light and fluffy.

In another bowl, whisk the eggs, then add, a little at a time, to the butter mixture, beating well after each addition. Add the salt and vanilla. Fold in the flour, then stir in the sultanas.

Divide the batter between the cake cases and bake for around 15 minutes, until golden and risen, and an inserted skewer comes out clean.

Leave to cool, then finish with a dusting of icing sugar.

Worth making? These are lovely little cakes, and make a change from very fancy, rich cupcakes. Great with a cup of tea mid-afternoon.

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Filed under Afternoon Tea, Recipe, Sweet Things