Shortbread Stars
These buttery Shortbread Stars are the ultimate easy Christmas biscuit recipe - light, crisp and melt-in-your-mouth delicious.
Perfect for festive gifting, baking with the kids or adding to your Christmas cookie platter, this simple no-fuss shortbread comes together with just a handful of pantry staples.
Decorate them with white chocolate, sprinkles or dried cranberries and pistachios for a fun holiday twist.
If you love quick, achievable Christmas baking with beautiful results, these Shortbread Stars will become a yearly favourite!
Shortbread Stars
These buttery Shortbread Stars are an easy melt-in-your-mouth Christmas biscuit recipe. Perfect for gifting, decorating and holiday baking. Simple ingredients, no-fuss method and festive variations.
Ingredients
- 250g unsalted butter, softened
- 110g caster sugar
- 1 teaspoon vanilla
- 250g plain flour
- 85g rice flour
- 25g desiccated coconut
- 200g white chocolate, melted
- Various Christmas sprinkles, silver cachous
- Red and green mini M&Ms
- 2 tablespoons pistachios chopped & 2 tablespoons dried cranberries, roughly chopped
Instructions
- Line 2 baking trays with baking paper.
- In a large bowl or stand mixer, beat the softened butter and caster sugar until pale, light and creamy. Mix in the vanilla.
- Sift in the plain flour, then add rice flour and coconut. Stir gently until combined. Turn the dough onto a lightly floured bench, shape into a disc, wrap and chill for 30-60 minutes.
- Roll chilled dough on a floured surface to 5mm thick. Use 6-7cm star cutters to cut shapes and place onto the prepared trays. Chill again for 15-20 minutes. Preheat oven to 150°C while the dough chills.
- Bake for 30-35 minutes or until lightly golden and just firm to touch. Cool completely on the trays.
- Keep the biscuits on the baking paper for decorating.
- Transfer melted white chocolate to a piping bag. Snip a tiny opening.
- Sweep the piping bag back-and-forth over half of each biscuit, working in small batches so the chocolate doesn’t set too quickly. Add sprinkles, cranberries, pistachios or M&Ms. Allow to set.
- Store in an airtight container in the fridge for 2–3 weeks.
Notes
TOP TIPS:
- Chill twice: Chilling before and after cutting helps the biscuits keep their star shape.
- Roll evenly: Aim for a consistent 5mm thickness for even baking.
- Piping bag hack: Snip the smallest hole possible - it gives a neat drizzle.
- Decorate immediately: Chocolate sets fast, so work in batches.
- Long shelf life: Perfect for gifting - they keep beautifully in the fridge.
Nutrition Facts
Calories
93Fat
6 gSat. Fat
4 gCarbs
11 gFiber
0 gNet carbs
11 gSugar
3 gProtein
1 gSodium
5 mgCholesterol
12 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
