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Biscuits

Shortbread Stars

Name: Shortbread Stars
Prep time: 10 min
Cook time: 30 min
Yield: 30
Ingredients: 175g butter, softened; ½ cup Chelsea Icing Sugar; 1½ cups plain flour; ½ cup cornflour; Pinch of salt; Optional Chelsea Coffee Sugar Crystals, Demerara or Raw Sugar to decorate.

4.3

Preparation

10 mins

Bake

30 mins

Difficulty

Easy

Servings

This shortbread recipe holds together well, making it easy to roll out and press out fun shapes. It happens to be delicious too!

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Ingredients
Method

Ingredients

175g butter, softened
½ cup Chelsea Icing Sugar
1½ cups plain flour
½ cup cornflour
Pinch of salt
Optional Chelsea Coffee Sugar Crystals, Demerara or Raw Sugar to decorate.

Chelsea Products in Recipe

Demerara Sugar

Demerara (pronounced...

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Icing Sugar

Icing sugar can also be...

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Raw Sugar

This natural granulated...

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Reviews

22

What did you think of this recipe?

Unknown

very good

Shirley

Very pleased with results. I have made these biscuits twice already. I find they only need to cook for 20 minutes.

Unknown

I was cutting it out as quickly as my wee darling was trying to eat the dough!! Very popular and very, very easy. Great for kids to help with, as not much can go wrong!

Robyn Gray

i've made these and put blue stars and blue sugar on top and called them Matariki shortbread.

Billie

An easy shortbread recipe which has a scrumptious outcome!!!

Unknown

Yummy and easy! Good for decorations.

Unknown

Easy to make. My toddler and I used the lemon flavoured icing on top and everyone who tasted thought they were yummy!

Nina

I've made these biscuits a few times and they are always delicious. My kids love them, and love helping make and decorate them. People always ask for the recipe. I sometimes dip them in runny icing when they are cool, or decorate with sprinkles before they go in the oven.

Unknown

Love this recipe I get so many compliments just a tip if ur shortbread dough isn't forming put in fridge for 30 mins works a treat !!

Bex

Delicious cookies & easy dough to work with. I made the dough into 2 small long rolls, wrapped in baking paper. Placed this in the fridge - refrigerator cookies = perfect little shapes, with no fiddly dough prep.

Method

Preheat oven to 150°C. Grease or line an oven tray with baking paper.

Beat butter and sugar until light and fluffy.

Sift in flour, cornflour and salt and mix thoroughly with the butter mixture until it forms a dough.

Knead dough, then roll out to 10mm thickness on a floured surface. Press out shapes using a biscuit cutter or cut into triangles and place on oven tray. Press remaining dough together and roll out again, press out shapes until mixture is used up.

Bake for 30 minutes or until pale golden.

Makes: approx 30 biscuits depending on size of cookie cutter.

Optional: For a crunchy topping, press on Chelsea Coffee Sugar Crystals, Demerara or Raw Sugar before baking.