Shortbread star cookies

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These shortbread star cookies are delicious teatime treats!

  • 40 mins + cooling
  • Makes about 40
  • Intermediate

INGREDIENTS

  • 250g soft butter
  • 160ml castor sugar + extra
  • zest of 1 orange
  • 100g ground almonds
  • 430ml cake flour
  • 80ml cornflour
  • pinch salt

METHOD

  1. Preheat oven to 160°C. Line baking trays with baking paper. Beat together the butter and sugar until creamy. Stir in the orange zest and almonds.
  2. Sift the flours and salt over the butter mixture and fold in until just combined. Roll out on a flour-dusted surface to 4-5mm thickness and cut into star shapes with a 7cm cookie cutter. Place on prepared trays. Reroll offcuts once.
  3. Bake, 1 tray at a time, for about 12 minutes or until light golden. Cool on the trays. Roll in extra castor sugar.

Tips

  • Use any size cookie cutter and adjust cooking time accordingly.
  • For snowy white cookies, roll in icing sugar.
  • Make a hole in the stars before baking. Thread ribbon through to hang onto trees over the Festive period.

FEATURE: MARGIE ELS-BURGER  ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: DYLAN SWART

Magazine issue date: December, 2017


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