Christmas Mandarin and Poppy Seed Shortbread

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recipe by Sandrine, Le Meilleur Pâtissier https://www.gateaux-et-toiles.com/

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1305

User generated recipes have not been re-tested by Kenwood.

recipe updated Dec 1, 2022

Ingredients

  • Butter icon
    Butter
    260 g
  • Icing sugar icon
    Icing sugar
    200 g
  • Poppy seeds icon
    Poppy seeds
    2 tablespoons
  • Egg icon
    Egg
    2
  • Fleur de sel icon
    Fleur de sel
    1 teaspoon
  • Mandarin icon
    Mandarin
    1
  • Ground hazelnut icon
    Ground hazelnut
    100 g
  • All purpose flour icon
    All purpose flour
    400 g
  • Egg white icon
    Egg white
    1
  • Icing sugar icon
    Icing sugar
    9 tablespoons
  • Fondant icon
    Fondant
    as needed
  • Sprinkles icon
    Sprinkles
    as needed

Tools

  • kCook icon Oven
  • kCook icon Kmix
  • kCook icon Piping bag
  • kCook icon Baking tray - large

Step preview

  1. Making the dough:
  2. Fit the Whisk Tool
  3. Add the ingredients into the appliance bowl, fit the splashguard
  4. Whisk - 2 minutes, speed 3
  5. Then add the ingredients
  6. Whisk then scrape the bowl - 1 minute, speed 5
  7. Remove the Whisk Tool and fit the K-Beater
  8. Then add the ingredients
  9. Mix until well combined - 2 minutes, speed 1
  10. Line a work surface with plastic wrap
  11. Transfer the dough to the work surface
  12. Shape into a ball and wrap in plastic wrap
  13. Chill in the fridge - 1 hour
  14. Retrieve the dough and roll out between 2 sheets of parchment paper
  15. Chill in the fridge - 30 minutes
  16. Preheat an oven to 175ºC
  17. Line a baking tray with parchment paper and set aside
  18. Retrieve the dough and cut out using shaped cookie cutters
  19. To make the box, cut out 2 squares and 2 rectangles
  20. Cut out holes in each piece to thread ribbon through after baking
  21. To make the tree, cut out stars of varying size
  22. Transfer the shaped dough to the baking tray
  23. Bake - 15-20 minutes, 175ºC
  24. Remove from the oven and let cool
  25. Making the Royal icing:
  26. Clean the appliance bowl and fit the Whisk Tool
  27. Add the ingredients into the appliance bowl, fit the splashguard
  28. Whisk - 1 minute, speed 2
  29. Transfer to a piping bag fitted with a round tip
  30. Decoration:
  31. Make a dry caramel and stick the sides of the box pieces together
  32. Place sugar paste on each biscuit using the same cutter
  33. Stack the star-shaped biscuits from large to small using Royal icing in between each biscuit
  34. Use the Royal icing to decorate your biscuits and stick-on additional decorations
  35. Serve
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