We haven’t seen Meghan in a while – though sources say that, though she is on holiday with Harry and Archie in the United States, she is still working, launching the U.S. arm of she and Harry’s charitable foundation Sussex Royal while she is stateside – Kate has been ending 2019 much as she has spent it: dazzling everyone.
Two familiar fashion items – her favorite Cambridge Lover’s Knot tiara and an Alexander McQueen gown – adorned her at the Queen’s Diplomatic Reception at Buckingham Palace last week. The reception was attended by members of the Diplomatic Corps based in London, the group that hosts state visits and the Queen’s regular audiences with ambassadors and high commissioners. Kate wore a black velvet McQueen with diamonds for days, her Royal Victorian Order sash, and her yellow ribbon and badge signifying her place in the Royal Family Order – both honors from the Queen. (Beautiful tidbit I heard this week about Kate and the Queen – apparently both are very shy, as I think we could ascertain, but, after eight years as an official member of the Family, Kate and the Queen are closer now than they have ever been.) She looked stunning.
Tonight, William and Kate are BBC stars on the show A Berry Royal Christmas Party, where Kate reveals to British baking legend Mary Berry that one of Louis’ first words was, in fact, Mary. Kate also revealed that she was a waitress in college, and that one time she forgot to put the lid on a blender and wound up with spinach soup on the ceiling. “I was terrible,” she said.
In honor of Kate (and William’s!) baking prowess, here is the recipe straight from Buckingham Palace of the Family’s favorite Christmas cookie recipe so you can bake them for yourselves this holiday!
Cinnamon Stars Cookies
· 360g Icing Sugar
· 85g Egg White
· 20g Lemon Juice
· 300g Ground Almonds
· 115g Mixed Peel
· 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. Take 1/3 out and keep aside to top the dough with a thin layer later.
3. Add all remaining ingredients into the larger part of meringue and combine to a dough-like texture.
4. Knead the dough together with your hands and flatted onto a baking paper lined baking tray. Placing a sheet of baking paper on top, roll it down to about 1cm thickness.
5. Remove paper from the top and spread a thin layer of meringue over the dough. Keep it as smooth as possible.
6. Rest the sheet of dough in the fridge for a minimum of 1 hour.
7. Remove the dough from fridge and start cutting it into shapes with a knife or cutters. Be creative. Stars & Diamond shapes work well. 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.
8. Bake in the oven at 160C fan for 12-15 minutes. Best is to bake with bottom heat only so that the top stays white and does not discolour. Cookie is baked when you are gently able to lift the edges of the paper. The centre should still be soft and sticky.
9. Leave to cool for about 30 min before removing from tray.
10. Keep in an airtight container for up to 2 months.
One last note for today – I just found out today that on Christmas Day you might not see the “Fab Four” you wanted to see walking into church at St. Mary Magdalene (William, Kate, Harry, and Meghan) but you will see another Fab Four! Finally, George and Charlotte have been deemed old enough by their parents to make the walk – so get ready for some Christmas cuteness!