vanilla star biscuit

Vanilla Star Biscuits

Makes ± 100 stars, depending on size

250 g butter, softened
105 g (½ cup) Huletts Castor Sugar 
10 ml (2 t) vanilla essence
2 extra large eggs
420 g (3 cups) cake flour
To decorate:
250 g (1 packet) Huletts Strawberry Flavoured Icing Sugar
250 g (1 packet) Huletts Chocolate Flavoured Icing Sugar 
Cake decorations of your choice 
  1. Beat the butter and Huletts Castor Sugar together until light and fluffy.
  2. Add vanilla essence and beat well.
  3. Add the eggs one at a time, beating well after each addition.
  4. Sift the flour and add to egg mixture and mix to form a soft dough.
  5. Place the dough on a lightly floured surface and gently roll to form a ball. Cover with cling film and refrigerate for at least an hour.
  6. Preheat the oven to 160°C.
  7. Grease and line two baking trays with baking paper.
  8. Slice the dough in half, and roll out one half of the dough on a lightly floured surface to a thickness of ±4 mm. Use a star shaped biscuit cutter, to cut out biscuit shapes and gently place onto the baking trays. Repeat with the remaining dough.
  9. Bake biscuits for ±12 minutes until lightly browned around the edges. Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.


To decorate:

  1. Using separate bowls, mix the Huletts Strawberry Flavoured Icing and the Huletts Chocolate Flavoured with 45 ml (3 T) water to form a soft icing. (Add a little extra water if necessary to make the icing runny enough to pipe.)
  2. Scoop spoonfuls of the icing into the corner of a medium sized plastic bag and twist to secure. (Sandwich bags work well for this.)
  3. Cut the tip off the corner of the bag (start as small as possible) and gently squeeze the icing out drawing shapes and patterns on the biscuits.
  4. Decorate to taste. Allow to set.
  5. Store in airtight containers.