A christmas gift favourtie...
Shortbread Stars with Lemon Glaze
2 cups plain flour
2 Tbs rice flour
1/3 cup icing sugar
1 tsp grated lemon rind
2 Tbs lemon juice
1 cup pure icing sugar
2 Tbs lemon juice, strained
yellow food colouring
Preheat oven to 180 degrees celcuis. Line two biscuit trays with baking paper.
Place flours, butter and sugar in food processor bowl. Using pulse action, press button for 30 seconds or until mixture is fine and crumbly. Add rind and juice; process 20 seconds until mixture forms a dough.
Turn out only a lightly floured surface and knead 20 seconds or until smooth. Roll out to 7mm thickness; cut out 6cm star shapes. Bake 15 minutes. Transfer to wire rack to cool.
To make Lemon Glaze: Place icing sugar and lemon juice in heatproof bowl over pan of hot water; stir until smooth. Dip biscuits face down in glaze, drain excess. Dip toothpick or skewer into food colouring and draw lines into icing before it sets. Decorate centre with silver cachou.