Buckingham Palace: Royal chef shares ‘cinnamon stars’ recipe

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Luckily for royal fans, the Royal Family often share their own personal royal recipes around this time of year for people to enjoy. Former royal chefs, as well as chefs currently working at the Palace, will often indulge in revealing secret royal Christmas recipes. One such recipe royal chefs have revealed via the Royal Family’s Instagram account is cinnamon stars.

The festive treat was very popular with royal fans.

Instagram user @chicagotwintwo wrote: “This is a beautiful cookie!”

However, others were less impressed.

@planskynf wrote: “So I tested these. Very tasty, but very fussy to make.”

The royal pastry chefs shared their recipe with royal fans to make, come Christmas time.



360g Icing Sugar
85g Egg White
20g Lemon Juice
300g Ground Almonds
115g Mixed Peel
Half Lemon, zested
12g Ground Cinnamon
Quarter tsp Ground Cloves


Blitz the mixed peel into a paste-like texture, and set aside for later.

Whip the icing sugar, egg white with lemon juice into a soft peak meringue.

Take a third of it out and keep it aside to top the dough with a thin layer later.

Add all the remaining ingredients into the larger part of the meringue and combine to a dough-like texture.

Knead the dough together with your hands and flatten it onto a paper-lined baking tray.

Placing a sheet of baking paper on top, roll it down to about one cm thickness.

Remove the paper from the top and spread a thin layer of meringue over the dough.

Keep it as smooth as possible.

Rest the sheet of dough in the fridge for a minimum of one hour.

Remove the dough from the fridge and start cutting it into shapes with a knife or cutters.

Be creative. Stars and diamond shapes work well, according to the royal pastry chefs.

To use the cinnamon star cutter or round cutter, a bowl of hot water is required.

Dip the cutter into the water first and in between cutting the shapes.

This helps to release the cookie easily from the cutter.

Bake in the oven at 160C fan for 12-15 minutes.

For the best results, bake with bottom heat only so the top stays white and does not discolour.

The cookie is baked when you are gently able to lift the edges of the paper.

The centre should still be soft and sticky.

Leave to cool for about 30 minutes before removing from the tray.

Keep the cookies in an airtight container for up to two months.

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