Shortbread star biscuits

(15 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Shortbread star biscuits
Shortbread star biscuits
  • Makes: 20

  • Prep time:

    including chilling time
  • Cooking time:

  • Total time:

    including chilling time
  • Skill level: Easy peasy

  • Costs: Cheap as chips

If you're looking for a quick a quick and simple Christmas food gift, or something to go with Christmas morning coffee, then give this shortbread stars a go. You only need butter, flour and sugar to make shortbread. We've added a bit of vanilla and then decorated our stars with icing sugar and edible glitter. The great thing is that you can make these stars as a food gift a week in advance. Just keep them in an airtight container and then package them up with cellophane and colourful ribbon. And they're not just for Christmas - this is a great shortbread recipe for any time of the year!


  • 225g butter
  • 112g plain flour
  • pinch salt
  • 56g caster sugar
  • 56g cornflour
  • 1/2 tsp vanilla extract
  • Icing sugar and edible glitter to decorate

Flavour your shortbread with grated clementine rind, or 2 crushed cardamon pods, or a pinch on dried lavender


  1. Sieve together the dry ingredients, add the vanilla extract and rub in the butter until it forms a ball. Wrap it in cling film and leave to chill in the fridge for 30 minutes.
  2. Preheat the over to 150°C/300°F/Gas Mark 2.
  3. Remove from the fridge and roll out the shortbread (it's easier to do this between 2 sheets of cling film) to about 1cm thickness.
  4. Cut out the shortbread with a star cutter and place on a non-stick baking sheet.
  5. Put in the middle of the oven and bake for about 15-20 mins. Leave to cool and then decorate with icing sugar and edible glitter.

Your rating

Average rating

  • 3
(15 ratings)

Your comments


sharon i agree with everyone else. far too gooey. a real pain to do and the mixture flattened in the oven (didn't come out as stars!) and didn't turn out nice at all. i even repeated as i thought i'd made a mistake somewhere but it did the same. not happy at all to have wasted all that ingredients!


Definitely too much butter! I baked a few which became a large flat biscuit. I returned the rest of the dough to the fridge and added a bit more flour, caster sugar and corn flour the next morning. I will add 125g of butter next time. Perhaps the recipe needs to be adapted?


dry ingredients need to be doubled to avoid the soggy mess. Beautiful flavour but stars fell apart - way too crumbly!


Far too much butter in this. Mixture was just a soggy mess had to throw it all away:-(

comments powered by Disqus

FREE Newsletter