White Chocolate Shortbread Stars
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 the recipe in it for Passionate chocolate heart sandwich biscuits (page 62), but adapted, and made approx 1/2 a batch.
Ingredients (Makes around 30-40 mini cookies)
- 80g softened butter
- 45g caster sugar
- 1 teaspoon vanilla extract
- 20g grated white chocolate
- 125g plain flourpinch of salt
- 5-10g more sugar to sprinkle
Method:
Cream butter and sugar, mix in vanilla and white chocolate. Add the flour and salt, mixing to form a dough. Gently kneed, before wrapping in clingfilm, and chilling for 20 minutes.
Once chilled, roll between two pieces of clingfilm, and cut out shapes as required.
Place the shortbread shapes on a baking tray lined with baking paper, and put in an oven preheated to 180 degree C oven for 10 mins, or until brown. Sprinkle the remaining sugar over the biscuits while still hot on the tray.
Hint….dont give your 10 year old free reign with the sugar bag like I did.
We served these with chocolate espresso pots, but they are also really nice with a raspberry or lemon posset.