shortbread stars
I adore shortbread so had to share my easy shortbread biscuit recipe. A simple biscuit that can be elevated by your choice of topping. Try white chocolate and dried raspberry pieces or Terry’s chocolate orange swirls.
Ingredients
125g icing sugar
250g unsalted butter (room temperature)
1 teaspoon vanilla extract
1/2 teaspoon salt
350g plain flour 30g cornflour
Method
1. Preheat the oven to 160 degrees Celsius.
2. Line two baking sheets with parchment paper.
3. In a large bowl, cream the butter and icing sugar together for 2-3 minutes.
4. Add the vanilla extract and stir in.
5. In another bowl, sieve the plain flour, cornflour and salt until mixed.
6. Add the flour to the butter mixture and mix until it is just clumping and coming together. Avoid over mixing.
7. Using the warmth of your hands, bring the dough together until it forms a ball. Don’t over handle it.
8. Place the dough into the fridge for 1-2 hours.
9. Remove from the fridge and roll out to 1cm in height, between two sheets of parchment paper. Cut out desired shapes and for very sharp, well defined edges, place the tray of biscuits in the freezer for a further 10 minutes. ( If my dough isn’t too soft, I skip putting the trays in the freezer but this step does ensure the biscuits hold their shape better. Be aware, if freezing for 10 minutes, the biscuits may require a slightly longer cooking time.)
10. Bake for 15 minutes until the biscuits are lightly coloured.
11. Allow to cool on the tray for 5 minutes before placing on a cooling rack to cool completely before decorating.
Notes
To decorate
The basic shortbread biscuits can just be dusted with icing sugar and eaten plain but why not elevate them with a drizzle of chocolate. The options are endless and here are the two combinations I featured in the photograph.
White chocolate and dried raspberry pieces and Terry’ chocolate orange with grated chocolate.
Melt the chocolate of your choice, drizzle over the stars and then add sprinkles or dried raspberry pieces or grated chocolate whilst the chocolate is still wet.