A Christmas dessert fit for a Queen! The ten-step recipe of festive cinnamon star biscuits with meringue is shared by royal pastry chefs

  • Buckingham Palace chefs demonstrate how to make cinnamon star biscuits
  • Treats feature ground cinnamon, mixed peel and are topped with meringue
  • The finished festive biscuits were praised by royal watchers as ‘incredible and beautiful’ 

Buckingham Palace’s chefs show you how to create a festive dessert that will be worthy of a queen in just ten steps. 

Royal Family Instagram Account: Her Majesty’s pastry chefs posted their recipe of Cinnamon Stars, a holiday treat that is spiced biscuit and covered with meringue. 

It includes ground almonds and mixed peel as well as ground cloves and cinnamon. The biscuits are decorated with star- or moon shapes and then baked. 

The video was praised by royal watchers who added that the videos will be used to recreate the “beautiful” Christmas recipes at home. 

How to make the ROYAL FAMILY’S Festive BISCUITS  


  • 360g Sugar Icing 
  • 85g of Egg White 
  • 20g lemon juice 
  • 300g Ground Almonds

  • Mixed Peel, 115g 
  • ½ Lemon, zested 
  • 12g Ground Cinnamon 
  • ¼ tsp Ground Cloves 


1) Blitz the mixed peel into a paste-like texture, set aside

2) Whip the icing sugar, egg white with lemon juice into a soft peak meringue. Keep 1/3 of the mixture aside and cover with another thin layer.

3. Combine all ingredients in the large portion of meringue. Mix until you have a dough texture 

4) Knead the dough together with your hands and flatted onto a baking paper lined baking tray. Place a piece of baking parchment on top and roll the dough down to a thickness of 1 cm

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

After the dough has been prepared, take off the parchment and place a thin layer on top of the meringue.


5) Take off the paper and apply a thin layer meringue to the dough.

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

7) Remove the dough from fridge and start cutting it into shapes. 

8) Cook in oven at 160C fan for 12-15 min

9) Leave to cool for about 30 mins before removing from tray

10) Keep in an airtight container for up to two months 

Remove the dough from fridge and start cutting it into shapes before baking

Take the frozen dough out of fridge. Before you bake, start cutting into it. 

‘Want to make your own ‘Cinnamon Stars’? According to the article, “The Royal pastry chefs of Buckingham Palace would be delighted to share this recipe with you.”  

This video was viewed over 600,000. One royal fan wrote: “Those are amazing!”

‘Love it! Another person wrote thank you, while another commented on how beautiful and delicious the cookies looked.  

“Thanks for sharing. A royal fan added, “I will make sure to have some”  

Her Majesty's pastry chefs took to the Royal Family's Instagram account to share their recipe for 'Cinnamon Stars'. Pictured, chefs mixing meringue to top the biscuits

To share the recipe for Cinnamon stars, Her Majesty’s pastry chef took to Instagram to post their recipe. Pictured, chefs mixing meringue to top the biscuits 

The recipe features ground almonds, mixed peel, ground cloves, cinnamon and the zest of a lemon which are baked into biscuit before being decorated and cut into star or moon shapes

It includes ground almonds, mixed-peel, ground cloves. cinnamon, and the zest from a lemon. The biscuits are decorated with star and moon shapes and baked.

The announcement comes just a month after Her Majesty’s Royal Family chefs showed how to make their Christmas pudding, which is made with rum brandy and beer. 

On the official site of the Royal family, it was revealed previously that Queen Elizabeth II gives Christmas puddings to all her staff members – an old tradition passed down by King George VI and George V.

In previous years the Monarch is reported to have favoured puddings from Harrods or Fortnum & Mason, though she has been said to have chosen more budget versions in the past. 

Employees who are more senior receive vouchers with their holiday dessert.  


Here are the ingredients:  

  • 250g raisins
  • 250g Currants
  • 185g sultanas
  • 150g Mixed Peel
  • Suet 250g or Vegetarian suet
  •  250g breadcrumbs 
  •  90g flour 
  • Mixed spice, 12g
Eggs, beer, rum and brandy are mixed with dry ingredients and stirred together

Mix eggs, beer, brandy, and rum with dry ingredients, and then stir them together 

  •  2 whole eggs
  • 180g demerara sugar
  • Get 275ml of beer
  • 40ml dark rum
  • 40ml brandy 

If you don’t want to use alcohol, you can substitute for orange juice or cold tea.

The cake mix is pressed into greased ramekins

You press the cake mixture into greased ramekins 


 1. Mix all dry ingredients

2. Mix them together

3. Mix the egg whites and milk together

4. Combine it all

5. Butter your pudding pans

6. Place the batter in the bowls

7. Wrap the parchment paper around it. 

Cover your basin with a circle of parchment paper and submerge with water

Place a parchment circle around your basin and cover it with water.

8. Put the puddings in deep saucepans and cover with foil or muslin.

9. You can fill up your water tank with up to three-quarters of the pudding basin height

10. Use foil to cover

11. For six hours, steam water to replenish it if you need.

12. Wrap the puddings once they have cooled. Keep them in a cool dry place.

Cover with foil and steam for six hours refilling water if necessary

You can cover the pot with foil, and then steam it for 6 hours.

Warm your pudding in a saucepan for about 3-4 hours on Christmas Day. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.