If you don’t bake shortbread stars in December, is it even Christmas? We love this citrus spin on a traditional favourite shortbread recipe!
Get your bake on this Christmas using this delicious shortbread stars recipe – complete with a delicious coconut and lemon zingy twist – thanks to McKenzies.
Perfect for the biscuit tin, teacher and neighbour gifts, bag these stars up and tie with a ribbon for a delicious gift.
Coconut and Lemon Shortbread Stars Recipe
Ingredients for shortbread:
250g butter, diced and softened to room temperature
¾ cup icing sugar
1 + ¾ cup plain flour
1/3 cup McKenzie’s Desiccated Coconut
1/4 cup McKenzie’s Rice Flour
1 teaspoon finely grated lemon rind
Ingredients for icing:
1 + ½ cups icing sugar, sifted
1 tablespoon water
10g butter, melted
1 teaspoon lemon rind
McKenzie’s Desiccated and Shredded Coconut, for serving
- For shortbread; place butter and icing sugar in the bowl of an electric mixer. Beat until creamy and pale. Fold in the flour, coconut, rice flour and lemon rind. Tip onto a lightly floured surface and bring together. Form a disc, cover in plastic wrap and cool in the fridge for one hour.
- Pre-heat the oven to 160°C (140°C fan forced). Line oven trays with baking paper.
- Remove dough from refrigerator and roll out on a lightly floured surface to 5mm thickness. Using star shaped cutters, cut stars and place onto prepared trays. Bake for 20 minutes or until just starting to turn golden. Allow to cool on trays, before removing to a cooling rack to cool completely. Store in an airtight container until ready to ice.
- For the icing: Combine all the ingredients in a mixing bowl. Mix until smooth. Allow to sit for several minutes to come to desired consistency if required. Spread over shortbread stars and sprinkle with coconut.
Store in an airtight container, yum!
Like tucking into Christmas cookies? Then have a crack at making a gingerbread house!