As we all tend to overindulge at Christmas, today we have a slightly healthier recipe for you. Still delicious, but packed with god things too, these pretty chocolate and cinnamon malt biscuit stars make lovely table decorations when arranged as trees. The recipe replaces refined sugar with Potter’s Herbals Malt Extract, which provides slow release natural energy so you don’t get a sugar rush followed by an energy slump. To up the flavour and the health benefits, stir chopped dark chocolate into the dough and bake as below.
Chocolate and Cinnamon Malt Biscuit Stars
Makes 30 varying sizes of stars (or 5 trees)
100g unsalted butter
50g Potter’s Herbals Malt Extract
3 tbsp agave syrup
1 tsp vanilla essence
1 medium egg
275g self raising flour
¾ tsp ground cinnamon
3 tbsp cocoa powder
1 tsp icing sugar, for dusting
For the 'cookie glue':
1 tbsp icing sugar
½ tsp water
1. Whisk the butter, malt extract and agave syrup until softened and smooth.
2. Beat in the vanilla essence and the egg with a spoonful of flour until combined.
3. Fold in half the flour then stir in the remaining flour, cinnamon and cocoa powder.
4. Shape into a ball, wrap in cling film and chill in the fridge for 1 hour.
5. Preheat the oven to 180C/160C fan. Line 3 baking sheets with baking paper.
6. Roll out the dough to 1cm thickness and stamp out shapes with a star cookie cutter. If making trees, use 3 different sizes of cutter, cutting 10 large, 10 medium and 10 small stars.
7. Bake the biscuits for about 8 minutes, although the smallest ones will need about 2 minutes less time. Cool on a wire rack.
8. Make the cookie glue by mixing the icing sugar and water together.
9. Pile the stars onto one another to make Christmas trees, holding in place with the cookie glue. Dust with the icing sugar for a snowy effect.