Yield
Makes 30
Prep Time
10mins
Cook Time
30mins
Difficulty Level
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You’re allowed to make your shortbread months in advance with this recipe — decadent, buttery and crispy, no one would know this was prepared more than a day before Christmas.

Ingredients

  • 2 cups plain flour
  • 1 cup icing sugar
  • ¼ cup corn flour
  • 250 g melted butter
  • 2 tsp vanilla bean paste
  • Egg white
  • White sugar (for sprinkling)
01.

Preheat oven to moderately slow, 160 C.

02.

Sift plain flour, icing sugar, and corn flour.

03.

Stir in melted butter and vanilla bean paste to form a dough.

04.

Roll out half, 3-mm thick, on a floured surface. Cut out 5-cm stars using a cutter. Arrange on lined oven trays, rerolling as needed.

05.

Brush stars with a little egg white and sprinkle with sugar.

06.

Bake for 15 mins. Repeat with remaining dough.

07.

Freeze in a freezer-safe container, layered with baking paper, for up to 2 months. Cook from frozen, brushed with egg white and sprinkled white sugar, for 20 mins.

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