Chocolate shortbread stars Recipe
Ingredients
200g butter, chilled, chopped
1/4 cup cocoa powder
1/3 cup rice flour
1 cup plain flour
3/4 cup icing sugar mixture
2 teaspoons vanilla extract
icing sugar mixture, to dust
Chocolate ganache
1/3 cup milk chocolate melts
1 tablespoon pure cream
Chocolate shortbread stars Recipe
Method
Step 1
Process butter, cocoa, rice flour, plain flour and icing sugar until mixture resembles breadcrumbs. Add vanilla. Process until mixture comes together. Shape into a disc. Cover. Refrigerate for 30 minutes. Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
Step 2
Roll dough between 2 sheets of baking paper until 3mm thick. Using a 3.5cm star-shaped cutter, cut 30 stars from dough. Return remaining dough to fridge. Place stars, 1cm apart, on 1 prepared tray. Bake for 6 to 8 minutes or until edges are just firm to touch. Stand on tray for 5 minutes. Transfer to a wire rack to cool completely.
Step 3
Roll out remaining dough. Using a 5.5cm star-shaped cutter, cut out 30 stars, re-rolling dough scraps. Place stars, 1cm apart, on remaining trays. Bake, 1 tray at a time, for 8 to 10 minutes or until edges are just firm. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
Step 4
Meanwhile, make ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 30 seconds, stirring halfway through cooking, or until melted and smooth. Set aside for 10 minutes to cool slightly.
Step 5
Spoon 1/2 teaspoon ganache on the centre of 1 large star. Top with 1 small star, pressing down to secure. Repeat with remaining stars and ganache. Set aside for 15 minutes. Dust with icing sugar. Serve.
Ingredients
200g butter, chilled, chopped
1/4 cup cocoa powder
1/3 cup rice flour
1 cup plain flour
3/4 cup icing sugar mixture
2 teaspoons vanilla extract
icing sugar mixture, to dust
Chocolate ganache
1/3 cup milk chocolate melts
1 tablespoon pure cream
Chocolate shortbread stars Recipe
Method
Step 1
Process butter, cocoa, rice flour, plain flour and icing sugar until mixture resembles breadcrumbs. Add vanilla. Process until mixture comes together. Shape into a disc. Cover. Refrigerate for 30 minutes. Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
Step 2
Roll dough between 2 sheets of baking paper until 3mm thick. Using a 3.5cm star-shaped cutter, cut 30 stars from dough. Return remaining dough to fridge. Place stars, 1cm apart, on 1 prepared tray. Bake for 6 to 8 minutes or until edges are just firm to touch. Stand on tray for 5 minutes. Transfer to a wire rack to cool completely.
Step 3
Roll out remaining dough. Using a 5.5cm star-shaped cutter, cut out 30 stars, re-rolling dough scraps. Place stars, 1cm apart, on remaining trays. Bake, 1 tray at a time, for 8 to 10 minutes or until edges are just firm. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
Step 4
Meanwhile, make ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 30 seconds, stirring halfway through cooking, or until melted and smooth. Set aside for 10 minutes to cool slightly.
Step 5
Spoon 1/2 teaspoon ganache on the centre of 1 large star. Top with 1 small star, pressing down to secure. Repeat with remaining stars and ganache. Set aside for 15 minutes. Dust with icing sugar. Serve.
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