Christmas star biscuits recipe

115 ratings

Ingredients

of the reference intake
Carbohydrate 7.9g Protein 0.6g Fibre 0.2g

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. In a mixer whizz 150g (5oz) flour and 100g (3½oz) cubed unsalted butter until it resembles fine breadcrumbs.
Stir in a pinch of salt, 75g (3oz) sugar, and the grated zest of ½ orange. Add 1 egg yolk and pulse until just combined. Add a little more flour if sticky, then tip onto on a floured surface and roll into a ball. Put in the freezer for 10 minutes.
Roll out the dough to 2·5mm (1/8th in) thick and cut out stars with a cutter. Re-roll the trimmings to use up the dough.
Put the stars on a baking tray lined with nonstick baking paper and chill for 10 mins in the freezer. Bake for 15 mins or until firm. Cool on the tray for 5 mins, then transfer to a wire rack to cool completely. Decorate with white royal icing, made following pack instructions, and silver balls.