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Ginger shortbread stars
Ginger shortbread stars
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Impress your loved ones with heavenly double-decker bikkies: marshmallow and coconut nestled between spicy star-shaped shortbread.
Ingredients:
  • 250g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 225g (1 1/2 cups) plain flour
  • 90g (1/2 cup) rice flour
  • 5.00 gm ground ginger
  • 16 pink marshmallows, halved
  • 13.60 gm desiccated coconut
Instructions:
  • Preheat your oven to 180°C and prepare 2 baking trays with non-stick baking paper.
  • Beat butter and sugar with an electric beater until pale and creamy. Mix in flour and ginger until the dough forms. Knead on a floured surface until smooth, shape into a disc, cover, and refrigerate for 20 minutes.
  • Roll out the dough between 2 sheets of non-stick baking paper until 5mm thick. Use a 6cm star-shaped pastry cutter to cut out 64 stars. Arrange half the stars 2cm apart on one tray. Use a 2cm round cutter to make a hole in the center of the remaining stars. Place on the other tray. Chill trays in the freezer for 15 minutes.
  • Bake for 10-12 minutes, rotating trays halfway through, until light golden. Set aside on trays for 5 minutes to cool. Place a piece of marshmallow, cut-side up, on the center of each whole star. Bake again for 1-2 minutes until marshmallow softens. Sprinkle with coconut. Top with remaining stars, slightly turning. Transfer to a wire rack to cool completely.

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