With a luxurious white chocolate finish, these crisp yet buttery shortbread stars are easy to make and are a wonderful homemade gift at Christmas time or a perfect plate to take to any festive gathering.
- Prep Time
- Cook Time
- Difficulty Level Easy
- (4 /5)
- 1 rating
- ...for the shortbread
- 225g plain flour, sifted
- 115g rice flour, sifted
- 115g caster sugar
- ¼ teaspoon fine salt
- 225g butter, softened and cut in small pieces
- 150g white eating chocolate, chopped and melted
- Preheat oven to 150°C. Line 2 baking trays with baking paper.
- Place all the shortbread ingredients, in a food processor and blitz until it forms a smooth dough, if you don’t have a food processor place the ingredients in a large bowl and rub them in by hand. Transfer the dough to a lightly floured work surface, knead lightly for 1 minute. Place on a sheet of bake, and very lightly dust the top of the dough with flour and use a rolling pin to roll it out to about ⅔ of a cm thick. Using different sized star cutters, cut as many star shapes in assorted sizes as possible, transfer to the lined baking trays. Stack up all the offcuts, re-roll and repeat until all the dough is all used.
- Bake the stars for about 20-25 minutes until very light golden brown. Allow to cool fully on the baking trays before icing. Place the melted but slightly cooled white chocolate in a piping bag. Cut a very small hole in the end and drizzle melted chocolate in a random decorative pattern over each tray of biscuits. Allow the chocolate to set and serve.