Shortbread stars
A Christmas gift from your own kitchen, beautifully wrapped and presented with good wishes from the heart, will make everyone sit up and take notice.
Ingredients
250g soft butter, chopped
120g icing sugar, sifted
1/2 teaspoon vanilla extract
375g plain flour
90g rice flour
3-4 tbsp demerara sugar
Silver cachous, for sprinkling
Method
Pre-heat oven to 150C. Using an electric mixer, beat butter, icing sugar and vanilla until light and creamy. Stir in combined sifted flours and mix until you have a crumbly dough.
Turn out onto a sheet of baking paper and press into a ball. Roll dough out between two sheets of baking paper until 5mm thick then, using a 6-7cm star pastry cutter, cut biscuits from dough and place on baking paper-lined trays.
Sprinkle each biscuit with about half a teaspoon of demerara sugar and top with a few cachous, then refrigerate for 15 minutes.
Bake biscuits for about 20 minutes or until pale golden. Transfer to a wire rack to cool.
Shortbread biscuits will keep in an airtight container for up to a week.
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