Christmas star biscuits

Ingredients

• 500 gplain flour
• 200 gsugar
• 200 gbutter
• 4egg yolks
• 1 sachetvanillin
• 1unwaxed lemon
• 1 small bottlerum (optional)
• 1 pinchsalt
• to tastesugar stars and/or sugar sprinkles

Instructions

1. 1

   Mix the yolks

   Put the sugar, vanillin, egg yolks and salt in a food processor. Run it until the mixture is smooth.

2. 2

   Add the flour

   Stop the processor and add the flour, rum and finely grated lemon zest. Process again until the dough pulls away from the sides and forms a ball.

3. 3

   Chill the dough

   Turn the pastry out onto a floured work surface and knead it briefly by hand. Shape it into a ball, wrap it in cling film and chill for at least 1 hour.

4. 4

   Roll the pastry

   After chilling, knead the pastry briefly for 1 minute, then roll it out to about 1 cm thick.

5. 5

   Prepare the cutters

   Get out Christmas star-shaped cutters, using two sizes if you like, ready to cut the biscuits.

6. 6

   Cut star shapes

   Press a star cutter into the pastry to make a biscuit shape.

7. 7

   Reuse the scraps

   Repeat with the remaining pastry, gathering and reusing the offcuts.

8. 8

   Decorate the biscuits

   Arrange the biscuits with space between them on a baking tray lined with baking paper. Sprinkle with the sugar decorations.

9. 9

   Bake and cool

   Bake in an oven preheated to 180°C for about 15–20 minutes, removing the biscuits when they are slightly puffed. Leave them to cool, then lift them from the tray with a spatula.

10. 10

    Leave to dry

    Before serving, place the Christmas star biscuits on a tray lined with baking paper and leave them to dry.

What are Christmas star biscuits?

These are Italian-style shortcrust biscuits, shaped as stars for the Christmas season and flavoured with lemon and vanilla. They are a festive take on a familiar butter pastry rather than a single regional speciality.

The recipe's appeal is its simple dough and crisp-edged shapes, with sugar decorations adding a little colour. The listed method does not say when to add the butter, though, so check the note below before mixing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 712 calories, 11g protein, 97g carbs, 30g fat.

Most of the carbohydrates come from the flour and sugar, while butter supplies most of the fat and the egg yolks contribute some protein and fat. Pair a biscuit or two with fruit and a protein-containing option such as plain yoghurt for a more balanced snack.

The ingredient choices

Flour and egg yolks form the base of the pastry, while sugar sweetens it and vanilla gives it a warm, fragrant note. The recipe also lists butter, but does not include it in the written method; the dough may not come together as intended unless this is resolved.

Lemon zest brings a fresh citrus aroma, and a small bottle of rum is optional. Sugar stars or sprinkles provide the finish, so use enough to decorate without covering the biscuit shapes.

Getting the dough ready

The food processor brings the ingredients together quickly, but stop as soon as the dough forms a ball and pulls away from the bowl. Overworking shortcrust pastry can make the finished biscuits tougher.

Knead briefly by hand on a floured surface, then chill the wrapped dough for at least 1 hour. Resting firms the pastry and makes it easier to roll and cut cleanly.

Rolling and cutting

Roll the pastry to about 1 cm thick, as specified in the method, and press the cutters straight down for clear edges. Two sizes of star cutter can give the tray a varied look.

Gather the offcuts gently and reroll them to use the remaining dough. If the pastry becomes soft or sticky while you work, chill it briefly before cutting more shapes.

Watching the bake

Bake at 180°C for about 15–20 minutes, and look for biscuits that are slightly puffed. Check them towards the end of the time, since thickness and oven behaviour affect how quickly they bake.

Let the biscuits cool before lifting them with a spatula, as warm pastry is delicate. The recipe also calls for a final drying rest on baking paper before serving.

Serving ideas

Serve the stars with coffee, tea or hot chocolate as a small festive treat. Their lemon and vanilla notes also pair well with a bowl of fresh fruit.

For a simple dessert plate, add a few biscuits alongside yoghurt or fruit rather than serving a large stack. Keep them on a flat tray so the sugar decorations stay intact.

Recipe notes & tips

• Check the butter instruction before starting, because butter is listed but not included in the written method.
• Chill the dough for at least 1 hour so it is easier to roll and cut.
• Use a light dusting of flour on the work surface to prevent sticking.
• Leave space between biscuits on the tray so they bake evenly.
• Let the biscuits cool before moving them to avoid breaking their shapes.
• Keep the sugar decorations light enough that the star outlines remain visible.

Variations

• Use orange zest: swap the lemon zest for finely grated orange zest for a softer citrus flavour.
• Skip the rum: leave it out for a simpler vanilla and lemon biscuit.
• Change the shapes: use other festive cutters while keeping the same pastry thickness.
• Add coloured sprinkles: decorate the tops with different sugar sprinkles before baking.
• Mix the decorations: use both sugar stars and small sprinkles for varied finishes.

Common mistakes to avoid

• Missing butter step: butter is in the ingredient list but absent from the method, so clarify its use before making the dough.
• Skipping the chill: warm pastry is harder to handle; refrigerate it for at least 1 hour.
• Overworking the dough: too much kneading can make the biscuits firm; handle it briefly.
• Rolling unevenly: inconsistent thickness leads to uneven baking; aim for about 1 cm throughout.
• Moving them while hot: warm biscuits can break; cool them before lifting with a spatula.

How to store

Once completely cool, keep the biscuits in an airtight container at room temperature and eat within about 1 week. If they soften, briefly warm them in a low oven and cool them again before serving.

Frequently asked questions