These crumbly, sweet shortbread stars sit perfectly on the side of a super indulgent mug of Dulce de Leche Hot Chocolate. This recipe makes 24 small or 12 larger biscuits so plenty spare to serve separately with a cup of tea or on your festive buffet table.
Ingredients
Method
Ingredients
- 300g plain flour
- 100g golden caster sugar
- 200g unsalted butter
- 1 teaspoon vanilla extract
- 1 x cookie cutter
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Method
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1Preheat the oven to 180C/ 160C Fan/ Gas Mark 4.
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2Sieve the flour into a bowl along with the caster sugar. Cut the butter into small cubes and add to the bowl.
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3Using your fingertips, rub the butter into the flour and sugar to form a sandy, breadcrumb texture. Add the vanilla and bring the soft dough together.
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4Turn the dough out onto a lightly floured surface and briefly knead to form a smooth dough. Roll out the dough to a 1cm thickness.
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5Using the cookie cutter, cut out the biscuits and carefully transfer onto the lined baking sheet.
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6Place in the oven and bake for 8-10 minutes until just turning golden.
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7Serve alongside the hot chocolate.
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8Cook’s Notes
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9Be very careful of the biscuits when you remove them from the hot baking sheet - at this point they will be very fragile. As they cool the biscuits will firm up.
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10Store the leftover biscuits in an airtight container for up to 7 days.
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11These biscuits are great sandwiched together with chocolate spread and sprinkled with icing sugar.
