You can also add some ground cinnamon to the flour for a festive touch.
MAKES approximately 25 biscuits
110g butter unsalted, softened
60g caster Sugar
1 orange, zest
¼ tsp fine salt
170g plain bread flour
TO DECORATE
80g icing sugar, sifted
1 tablespoon orange juice (1 tbsp from the zested orange or water, or both).
Balls made of edible silver or gold
- Beat the butter, sugar and electric beaters in a large bowl for two minutes to make it light and fluffy. Mix in the salt and orange zest. Then, add the flour. Use a spatula or wooden spoon to mix the mixture to form a smooth paste.
- Use your hands to mix the dough. Then, roll it out into a 1-inch thick rectangle. Wrap in clingfilm. Let rest for 30 minutes.
- Preheat the oven to 170C/ 150C fan/gas 3½; line a large baking tray with parchment. Place the chilled dough between 2 sheets of parchment. Turn out the dough to 3mm thickness. Take off the parchment. Stamp the cookies using star-shaped cutters. You may have to make batches of biscuits. You can use any leftover dough to make additional biscuits. If it is too soft, you may need to chill it.
- Bake in the oven for about 10-14 minutes or until it is light golden. Then transfer to a wire rack and let cool on a wire rack.
- Mix the orange juice, icing sugar, and water until you get a smooth, thick icing. For decoration, place the stars in a small ziplock bag. Either edible gold or silver balls are festive and look great.