Starry night shortbread

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1401
Starry night shortbread

Makes about 30-32 cookies


125g butter, at room temperature

60g icing sugar

1 tsp vanilla extract

150g plain flour

½ tsp ground cinnamon

30g sugar, for sprinkling


  1. Line two baking trays with parchment paper. In a bowl, use an electric beater to beat together the butter, icing sugar and vanilla until pale and creamy.
  2. Add the flour and cinnamon and stir until the dough comes together. Turn onto a lightly floured surface and knead for 3-4 minutes until smooth. Shape into a ball, wrap in clingfilm and refrigerate for 15-20 minutes.
  3. On a floured surface, roll out the dough until it’s about ½cm in thickness. Use a small star-shaped pastry cutter to cut around 30 stars from the dough. Place on the prepared baking trays and freeze for 15 minutes. Meanwhile, preheat the oven to 160°C/140˚C fan/gas mark 3.
  4. Sprinkle the biscuits with sugar and bake for 12-15 minutes or until golden, swapping the trays around halfway through cooking. Cool on the trays for five minutes before transferring to a wire rack to cool completely.

Per Serving 56kcals, 3.2g fat (2g saturated), 6.4g carbs, 2.8g sugars, 0.5g protein, 0g fibre, 0.023g sodium