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£2.25Price per unit
£9/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
Typical values per item when made using specific products in recipe
Energy | 235kJ/ 56kcals |
---|---|
Fat | 2.7g |
Saturated Fat | 1.7g |
Carbohydrates | 7g |
Sugars | 3g |
Fibre | 0.2g |
Protein | 0.9g |
Salt | 0.1g |
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