For two weeks leading up to Christmas my oven just pumps out hundreds of these wonderful Shortbread Stars. Dusted with icing sugar they look like stars covered in snow and conjure up so many lovely Christmas memories.
As they are cooling on the biscuit rack we tend to devour far more than our fair share, however, surprisingly enough, some actually manage to get packaged up into cute little parcels and given out to friends and family. In fact, half the fun is in the packaging, just when you think they can’t look any more delicious, gorgeous wrapping takes them to the next level.
Shortbread is meant to look pale, so don’t be tempted to overcook the biscuits. My oven bakes them perfectly at 160 c for 15 minutes, so I just set the timer and keep the trays rotating through. You can use two trays to speed up the process. While one tray is in the oven, the other can be loaded with a new batch of shortbread ready to bake. Be mindful that the biscuits are very delicate straight from the oven, so allow about 5 minutes cooling time before you transfer them from the baking tray.
Baking time may vary slightly depending on your oven, biscuit thickness and the tray you use. Pay particular attention to the first batch you bake. As soon as you see the outer edge of the Shortbread Stars going slightly brown pull the tray out, let the biscuits cool and taste test. If you’re happy with the outcome repeat the baking process based on the same time frame and oven temperature, otherwise adjust slightly.
Once baked and cooled, use a fine sieve to sprinkle with icing sugar. I spread mine across the entire bench top and start at one end and just keep going. Keep them close together so that most of the icing sugar lands on the biscuits. Once sprinkled, go ahead and either package them up, store in a biscuit tin or eat to your heart’s content.
- 500 grams Butter at room temperature
- 1 cup Castor Sugar
- 5 cups Plain Flour
- 1 cup Corn Flour
- 1/2 cup Icing Sugar for dusting
Place butter and castor sugar in large mixing bowl. Cream with electric mixer for a few minutes until pale in colour.
Add sifted flours to butter mixture in 2 or 3 batches. Mix between each addition until well combined.
Roll dough into ball and flatten into disk. Cover in plastic wrap and refrigerate for about 30 minutes.
Remove from fridge and divide dough into quarters. Sprinkle flour onto work surface to ensure dough can easily be lifted, once cut. Using a floured rolling pin, roll out dough to about 5 mm thickness and cut with star shape cookie cutter.
Place stars onto lined baking tray evenly spaced, allowing for slight expansion. Bake for 15 minutes at 160 c. Once baked allow to cool slightly on tray before transferring onto cooling rack. Repeat process with remaining dough.
Once biscuits are thoroughly cooled, use a fine sieve to dust with icing sugar.