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Shortbread stars

Photo: Jennifer Soo

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.

Makes about 24.

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