Brown Sugar Shortbread Stars
Brown Sugar Shortbread Stars make a lovely change from shortbread made only with caster sugar.
Makes approx. 40 stars or biscuits
Preparation 20 mins (plus 60 mins chilling time)
Cooking 10 mins
250g butter, softened
¼ cup (50g) firmly packed brown sugar
1/3 cup (75g) caster sugar
½ teaspoon vanilla bean paste
2 cups (300g) plain flour
¼ cup (40g) rice flour
1 – 2 tablespoons demerara sugar or coffee crystals
- Beat the butter, sugars and vanilla paste in a large bowl with an electric mixer until light and fluffy. Add the flours and beat on low speed until just combined.. Divide the dough into 2 equal portions and knead each gently until smooth. Form each half into a log shape with a 8 – 10cm diameter (or one slightly larger than your star cutter), wrap tightly in plastic wrap, roll gently into a cylinder and refrigerate for 1 hour or until firm.
- Preheat the oven to slow (170°C/150°C fan forced). Line two baking trays with baking paper.
- Slice logs into 0.5cm slices, either leave as is, or cut into star shapes and place on prepared baking trays. Sprinkle with sugar. Bake for 10 – 15 minutes or until just firm. Remove to a rack and allow to cool.
Lyndey’s Note: Shortbread can be stored in an airtight container for up to two weeks.
Cranberry Shortbread Stars