These crisp buttery vanilla and chocolate star of Bethlehem biscuits make a delicious Christmas treat or homemade gift. Quickly whizz the mixture in a food processor to make these biscuits extra easy.
BISCUITS PREP 30 mins plus chilling
COOK 20 MINS
300g plain flour
150g golden caster sugar
250g unsalted butter, cut into cubes
1/2tsp vanilla extract
2 medium egg yolks
4tsp cocoa powder
50g plain or milk chocolate, melted
Icing sugar, to dust
- Place half the flour, half the sugar and half the butter in a food processor with the cornflour. Pulse until the mixture forms crumbs. Add the vanilla extract and 1 egg yolk and pulse again until the mixture forms a ball. Remove from the food processor, wrap in clingfilm and chill.
- Repeat with the remaining ingredients adding cocoa powder instead of cornflour and omitting the vanilla. Wrap in clingfilm and chill both mixtures for 1 hour.
- Heat the oven to 190C, Gas 5. Line 2 baking sheets with baking paper. Roll out the vanilla mixture quite thinly on a lightly floured surface. Using star-shaped cutters, cut out 4 large stars (about 6cm), 4 medium stars and 4 small stars re-rolling the trimmings as necessary. Place on the baking trays and bake for 10 mins until pale golden. Cool on a wire rack.
- While the vanilla stars are cooking, roll out the chocolate mixture and cut out the same number of stars. Bake for 10 mins and cool. Stack the biscuits, alternating chocolate and vanilla, decreasing in size. Secure with a little melted chocolate between each biscuit, dust with icing sugar leave to set. Store in an airtight container for up to 1 week.