Fruit shortbread stars with cinnamon-brandy glaze – Gourmet Traveller

Ingredients

• 250 gm softened butter
• 220 gm raw caster sugar (1 cup)
• 75 gm brown sugar (1/3 cup firmly packed)
• 1 egg
• 400 gm plain flour (2 2/3 cups)
• ¼ tsp each ground ginger and ground cloves
• 400 gm [light fruit mixture](https://gt.staging.digital.aremedia.com.au//recipes/browse-all/light-fruit-mixture-11188)
• Cinnamon-brandy glaze
• 380 gm pure icing sugar, sieved
• ½ tsp ground cinnamon
• 20 ml brandy