Sparkly fairy wands

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


90 g (3 1/4 oz) butter, chopped

80 g (2 3/4 oz/ 1/3 cup) caster (superfine) sugar

90 g (3 1/4 oz/3/4 cup) plain (all-purpose) flour

30 g (1 oz/1/4 cup) self-raising flour

2 tablespoons custard powder (instant vanilla pudding mix)

1 egg, lightly beaten

200 g (7 oz) white chocolate melts, melted

10 iceblock (popsicle) sticks

star-shaped cookie cutter

icing (frosting), to decorate

coloured silver balls (cachous), coloured sugar or pink sprinkles


1. Place the butter, sugar, flours and custard powder in a food processor. Process for 30 seconds or until fine and crumbly. Add the egg and process for 20 seconds, or until a soft dough forms.

2. Turn onto a floured surface and knead for 30 seconds. Cover with plastic wrap and refrigerate for 1 hour.

3. Preheat the oven to 180°C (350°F/Gas 4). Line two baking trays with baking paper. Roll the dough out between two sheets of baking paper to a 3 mm (1/8 inch) thickness. Cut the dough into star shapes using a 9 cm (3 ½ inch) star-shaped cutter.

4. Arrange the stars on the baking trays and bake for 15 minutes or until golden. Cool on the trays.

5. Place ½ teaspoon of melted chocolate on the flat side of half of the biscuits. Attach the sticks. Sandwich the remaining biscuits over the chocolate and press to secure. Allow the chocolate to set.

6. To decorate, put small dots of icing on one side of the biscuit. Top with coloured balls. Leave to set.