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Chocolate shortbread stars
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Prep Time:
140 minutes
Cook Time:
40 minutes
Total Time:
180 minutes
Impress this Christmas with delectable chocolate shortbread cookies.
Ingredients:
  • 200g butter, chilled, chopped
  • 32.50 gm cocoa powder
  • 42.90 gm rice flour
  • 250.00 ml plain flour
  • 112.50 gm icing sugar mixture
  • 8.80 gm vanilla extract
  • icing sugar mixture, to dust
  • 62.70 gm NESTLÉ BAKERS' CHOICE Milk Choc Melts
  • 20.20 gm pure cream
Instructions:
  • Blend butter, cocoa, rice flour, plain flour, and icing sugar until mixture forms breadcrumbs. Blend in vanilla until mixture combines. Form into a disc, cover, and chill in the refrigerator for 30 minutes. Preheat oven to 180°C/160°C fan-forced and line 3 baking trays with baking paper.
  • Roll the dough between two sheets of baking paper to a 3mm thickness. Use a 3.5cm star-shaped cutter to cut out 30 stars from the dough. Place stars 1cm apart on a prepared tray. Bake for 6 to 8 minutes until edges are just firm. Let them stand on the tray for 5 minutes, then transfer to a wire rack to cool completely. Remember to return any leftover dough to the fridge.
  • Roll out the rest of the dough and use a 5.5cm star-shaped cutter to cut out 30 stars, rerolling any scraps. Arrange the stars on the trays with a 1cm space between them. Bake one tray at a time for 8 to 10 minutes or until the edges are just firm. Let them cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • Prepare the ganache: Combine the chocolate and cream in a microwave-safe bowl. Microwave on high for 30 seconds, stirring halfway through, until melted and smooth. Allow it to cool slightly for 10 minutes.
  • Place a dollop of 1/2 teaspoon ganache in the center of a large star, then gently press down a small star on top to secure it. Repeat this process with the remaining stars and ganache. Allow them to sit for 15 minutes before dusting with icing sugar and serving.

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