Catch a falling Shortbread Star!
Shortbread Stars
“Catch a falling star and put it in your pocket never let it fade away…” Remember that song? Well catching falling stars is all well and good for some, but just don’t go putting any of these shortbread stars in your pocket, as you will probably end up with a buttery mess. There may not be any fading but there will be a lot of cleaning after.
Shortbread is one of the richest biscuits you will ever find! Full of *wholesome* buttery goodness! And these Shortbread stars don’t fall short. While shortbread is said to originate from Scotland, the recipe used here is for Viennese Shortbread. A slight twist on the original as it contains rice flour. They are delightfully rich (without being too rich), sweet (but not too sweet) and they melt in your mouth. They are great as that all important biscuit to have with your afternoon tea or coffee and also make a great gift! What’s great about this recipe is that you let the electric beaters do all the work in terms of creaming the butter and sugar! Making the whole process faster and easier for yourself! We all love ease! Life’s already a struggle without making cooking a chore! So bake up some Shortbread Stars today!
Shortbread Stars
Ingredients: 250g butter softened, ¼ cup caster sugar, ½ tsp vanilla essence, 1 ¾ cup plain flour sifted, ¼ cup rice flour sifted, pinch salt
Steps: Preheat oven to moderate, 180 degrees Celsius. Cream together the butter and sugar using electric beaters until light and fluffy. Add the vanilla essence and beat to combine. Fold in sifted flours and a pinch of salt. Roll into a dough and then roll out between two pieces of baking paper until just a little less than 1cm thick. Use star-shaped cookie cutter to cut out stars then place on baking tray line with baking paper and bake for 12-15 minutes or until lightly golden.
Makes 24
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