the christmas collection 2012 - macadamia shortbread stars
12 Dec 2012
A few weeks ago I dragged out the Christmas baubles as it was time to start shooting this year's Christmas Collection.
This year's Collection is a mixture of old favourites and some new finds. These shortbread stars were essentially a way to use up leftovers I had lurking in my freezer. Do you remember the caramel macadamia cheesecake I made a few weeks ago? These shortbread stars are made from the leftover shortbread base I had stored in my freezer.
You'll notice there's a definite star theme going on this year. I'll have to invest in some new Christmas themed cutters because I must have at least 5 or 6 star shaped cutters and not much else.
I decided to fashion them into an edible garland.
I also used the mixture to make some little shortbread hearts which I sandwiched together with a blob of jam.
Here's the recipe for you.
Macadamia Shortbread Stars printable version
100 g (3 1/2 oz) unsalted butter
1/4 cup caster sugar
1/2 teaspoon vanilla
1/4 cup finely ground toasted macadamia nuts
3/4 cup plain flour
icing sugar
In a food processor combine all the ingredients together until a soft dough forms around the blade. Otherwise in a small bowl, cream the butter, sugar and vanilla until light and creamy. Add the flour and the ground macadamia nuts and combine until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 170° C/325º F and line 2 baking trays with baking paper. Roll out the dough between 2 sheets of greaseproof paper to about 3 mm. Using a star shaped cutter, cut out star shapes. Re-roll the remaining dough and continue to cut out stars. Place the stars onto the trays leaving about 2 cm between each star to allow for spreading.
Bake for about 10 - 15 minutes or until the stars are lightly coloured. Remove from the oven and allow to cool for a few minutes before placing on a wire rack. If desired, make small holes in the shortbread with a skewer so they can be strung. When the stars are cool, lightly sprinkle with icing sugar.
Makes about 2 dozen but the number made will depend on the size of the star cutter.
I'll be back again next week with a daily new Christmas treat for you including the recipe for those cute little lemon cranberry bundt cakes.
See you all again next week,
Jillian
This year's Collection is a mixture of old favourites and some new finds. These shortbread stars were essentially a way to use up leftovers I had lurking in my freezer. Do you remember the caramel macadamia cheesecake I made a few weeks ago? These shortbread stars are made from the leftover shortbread base I had stored in my freezer.
You'll notice there's a definite star theme going on this year. I'll have to invest in some new Christmas themed cutters because I must have at least 5 or 6 star shaped cutters and not much else.
I decided to fashion them into an edible garland.
I also used the mixture to make some little shortbread hearts which I sandwiched together with a blob of jam.
Here's the recipe for you.
Macadamia Shortbread Stars printable version
100 g (3 1/2 oz) unsalted butter
1/4 cup caster sugar
1/2 teaspoon vanilla
1/4 cup finely ground toasted macadamia nuts
3/4 cup plain flour
icing sugar
In a food processor combine all the ingredients together until a soft dough forms around the blade. Otherwise in a small bowl, cream the butter, sugar and vanilla until light and creamy. Add the flour and the ground macadamia nuts and combine until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 170° C/325º F and line 2 baking trays with baking paper. Roll out the dough between 2 sheets of greaseproof paper to about 3 mm. Using a star shaped cutter, cut out star shapes. Re-roll the remaining dough and continue to cut out stars. Place the stars onto the trays leaving about 2 cm between each star to allow for spreading.
Bake for about 10 - 15 minutes or until the stars are lightly coloured. Remove from the oven and allow to cool for a few minutes before placing on a wire rack. If desired, make small holes in the shortbread with a skewer so they can be strung. When the stars are cool, lightly sprinkle with icing sugar.
Makes about 2 dozen but the number made will depend on the size of the star cutter.
I'll be back again next week with a daily new Christmas treat for you including the recipe for those cute little lemon cranberry bundt cakes.
See you all again next week,
Jillian
