Golden vanilla sparkle star biscuits

Name: Golden vanilla sparkle star biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 35
Ingredients: 100 g butter, softened; 100 g caster sugar; 1 tsp vanilla bean paste (or extract); 1 British Blacktail Free Range Large Egg; 200 g plain flour, plus extra for dusting; ½ tsp baking powder; Cake Décor Gold Glitter Spray

Katie Bishop's star biscuits are decorated with edible gold glitter spray. Packed into pretty boxes or wrapped in cellophane and tied with a ribbon, they’re lovely to gift.

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Vegetarian

Makes35
CourseSnack
Prepare10 mins
Cook15 mins
Total time25 mins
Pluschilling

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100g butter, softened
100g caster sugar
1 tsp vanilla bean paste (or extract)
1 British Blacktail Free Range Large Egg
200g plain flour, plus extra for dusting
½ tsp baking powder
Cake Décor Gold Glitter Spray

Using an electric mixer or a wooden spoon, cream the butter and sugar together in a large bowl until starting to turn pale. Add the vanilla and egg, then mix until combined.
Sift in the flour and baking powder, then add a generous pinch of sea salt flakes. Mix until it comes together into a dough. Wrap and chill in the fridge for at least 30 minutes, or until firm.
Preheat the oven to 160°C, gas mark 3 and choose a large baking sheet or tray. Dust a piece of parchment and a rolling pin with a little flour. Roll the dough out to the same size as the baking sheet to about 0.5cm thick, dusting with more flour if needed.
Slide the parchment and dough onto the tray, then stamp out lots of stars, using a star cutter about 5cm in size. Peel away the excess dough, leaving the stars behind. Roll the trimmings again and repeat as many times as needed, using another baking sheet.
Bake for 12-14 minutes, until starting to turn golden at the edges. Remove and leave to cool completely on a wire rack. Using the gold glitter, spray, flick (remove the pump and tap lightly to release more of the glitter) or paint (using a pastry brush) the tops of the biscuits, depending on how golden you want them.

Cook’s tip

Biscuit recipes usually tell you to cut the shapes out, then transfer to baking trays, but I’ve found you get a neater result if you stamp out the shapes on the tray. Make sure you use enough flour for dusting, so the dough doesn’t get too sticky. If it’s tricky to roll out, return to the fridge for a bit longer to firm it up. To save time, you can lay it on top of a baking parchment sheet, put another on top and roll it out between them.

You can make a batch to hang on the tree. Use a skewer to make a 3-5mm hole in the top of each star before baking, then thread ribbon through when cool, ready to loop onto the branches.

You can’t eat them after they’ve been in contact with the tree though.

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