Project Description

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


  1. 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.
  2. Preheat the oven to slow (170°C/150°C fan forced). Line two baking trays with baking paper.
  3. 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.

Related Recipe:
Cranberry Shortbread Stars