White Chocolate Shortbread Stars

These White Chocolate Shortbread Stars are fiendishly easy to make.   And in little mini shapes, are a perfect foil to a really rich pudding.  (plus a great excuse to eat lots of them!).  These babies were part of my New Years Eve dinner party menu, to accompany chocolate espresso cups.

Unfortunately too much alcohol was consumed by the pudding course, so I forgot to photograph the  chocolate espressos......you will just have to take my word that they were yummy.


Because I love a theme, and these were for New Year, I originally intended to make shortbread clocks.



I cut little 2cm circles, and then pinned 12 dots before they went in the oven.

My cunning plan was to paint on clock face hands with edible ink.....but Jamie helped me make the biccys and he pulled creative rank, insisting on stars.

In hind site, perhaps life is too short for 2cm wide clock biscuits.  No matter....the kids at our party scoffed the little "naked" rounds.

The recipe I used is from this book.  Its an awesome selection of foolproof biscuits.

I used her recipe for passionate chocolate hearts (page 62 - a sandwich biscuit), but adapted, and made approx 1/2 a batch.

80g softened butter
45g caster sugar
1 teaspoon vanilla extract
20g grated white chocolate
125g plain flour
pinch of salt

5-10g more sugar to sprinkle

1. Cream butter and sugar, mix in vanilla and white chocolate.
2. Add flour and salt, and mix to form a dough
3. Kneed gently, wrap in clingfilm, and chill
4. Once chilled, roll between two pieces of clingfilm. Stamp shapes as required
5. Place on baking tray lined with baking paper, in preheated 180 degree oven for 10 mins (until brown)

6. Sprinkle remaining sugar over biscuits while still hot on the tray.  hint....dont give your 10 year old so free reign with the sugar bag like I did.

These are also really nice with a raspberry or lemon posset.