Orange and ginger shortbread stars from Billington's
Makes: 24
Prep time: 30 minsTotal time: 
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Orange and ginger shortbread stars from Billington's
These dainty shortbread stars make a wonderful gift, and can be used as edible Christmas tree decorations
Makes: 24
Prep time: 30 minsTotal time: 
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Benjamina Ebuehi
Benjamina is a baker, food stylist and recipe writer who is known for appearing on The Great British Bake Off in 2016. In 2019, she released a cookbook called ‘The New Way to Cake’
See more of Benjamina Ebuehi’s recipes
Ingredients
For the shortbread
- 300g plain flour, plus extra for rolling
- 100g Billington’s golden caster sugar
- zest of 1 small orange
- ½ tsp ground ginger
- 200g unsalted butter, chilled
For the decoration
- 50g white chocolate, melted
- 50g dark chocolate, melted
Step by step
- Put the flour, sugar, orange zest and ground ginger into a mixing bowl. Chop the butter into cubes, then add it to the bowl and rub into the mixture with your fingertips until it resembles breadcrumbs. Gently squeeze the dough together with your hands so that it comes into a ball.
- Roll out the dough on a lightly floured surface until 5mm thick and use an 8cm star cutter to stamp out 24 shortbread stars, re-rolling the dough as necessary.
- Put the stars on 2 baking sheets lined with baking paper and chill for 30 minutes. Preheat the oven to 170°C, fan 150°C, gas 3½.
- If you want to hang up these biscuits, make a hole in each one with a skewer. Bake for 15-18 minutes until golden, then remove from the oven, leave to cool slightly on the tray then transfer to a cooling rack.
- Once cool, put the melted chocolate into 2 small separate piping bags. Snip off the end of each bag with scissors, then drizzle the white chocolate over the shortbread stars, followed by the dark chocolate. Leave to set before serving or hanging.
