Cinnamon shortbread stars
Preparation Time
5 minutes
Cooking Time
15 minutes
Makes
40 - 44
Ingredients
• 225g unsalted butter, at room temperature
• 100g (1/2 cup) caster sugar
• 225g (1 1/2 cups) plain flour
• 120g (2/3 cup) rice flour
• 2 tsp ground cinnamon
• Pinch of salt
• Icing sugar mixture, to dust
• Iced Christmas puddings with chocolate sauce (see related recipe), to serve
Method
1. Preheat oven to 190°C. Place butter and sugar in the bowl of a food processor and process until pale and creamy. Sift over the combined flours, cinnamon and salt, and process until mixture just comes together. Turn onto a lightly floured surface and knead until a soft dough forms (it will be quite crumbly). Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
2. Roll out dough on a lightly floured surface to a 2mm-thick disc. Use a 5cm-diameter star-shaped pastry cutter to cut 40-44 stars from dough. Place on 2 baking trays. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden. Set aside on trays for 5 minutes before transferring to a wire rack to cool. Dust with icing sugar and serve with iced Christmas puddings.
Notes & tips
• You can make this recipe up to 1 week ahead. Store in an airtight container out of direct sunlight.
Source
Good Taste - December 2005, Page 56
Recipe by Louise Pickford
