First of all I wish you a Happy New Year: I wish your 2017 to be rich in adventure, love, health and laughter despite the current world context. May your craziest dreams come true, do not forget about them and keep shining stars in your eyes.
A lot of people said they could not wait for 2016 to end…to me this was no different to any other year except that I did a big move by coming back to my home country after 10 years away to work on new projects. It is a strange feeling to come back to your own city, Paris, which is all too familiar and at the same time has changed so much in 10 years. I have been enjoying rediscovering my village, Montmartre, new areas, cafés, shops, etc. Re-bonding with my old friends has been great together with making new encounters thanks to social media. I hope these blooming friendships will stay around this new year.
So after a nice Christmas break enjoying time with my family in Toulouse, I am back at work planning new photographic projects and preparing our next workshops with Ophélie. I am also finishing my kitchen renovation which is taking a bit more time than I expected. I cannot wait and will share some pictures in a few weeks (before/after).
For now I am sharing with you the recipe for the jam stars biscuits I made for Christmas with my brother’s step son (it is never too late) to keep the jolly mood for the first week of 2017. They are very easy to make and children love using the cookie cutters! So you could make them whenever you want really, instead of buying already made biscuits. So much more fun and rewarding !
Stars jam biscuits
The biscuits base recipe was taken here from the blog l’Allée des Desserts (in French). You can swap the jam flavour if you do not like the cherry jam.
- Cherry jam
- 1 egg
- 150 g of butter (at room temperature)
- 250 g flour (+ a little for the surface)
- 30 g almond meal
- 90 g icing sugar
- 1 pinch of salt
Preheat the oven to 180 ° C / 350 ° F.
In a large bowl, combine the butter cut into cubes with icing sugar, salt, the egg and almond meal. Incorporate the flour and mix to a smooth dough.
Shape the dough into a flat disc and wrap in cling film. Put it in the fridge for one hour.
Roll out the dough on a lightly floured surface to about 4 mm (0,15 inches) thick. Cut out the whole dough with the large star-shaped cookie cutters to get an even number (preferably). Then cut out the centre of half of the stars with a smaller star-shaped cutter. The whole stars will serve as a base.
Place all stars on a baking tray covered with baking paper or a silicone mat. Bake for about 10 minutes or until lightly golden.
Allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Spread slightly the cherry jam. Sandwich with remaining star biscuits. Set aside for 30 minutes to set. You can serve the biscuits sprinkled with icing sugar.
More Christmas recipes here:
Chocolate truffles by Ophélie