The kids will love these star-shaped bikkies. Best of all they are egg-free and gluten-free so no one misses out.
- Preheat oven to 150C/130C fan-forced. Grease 2 large baking trays. Line with baking paper.
- Using an electric mixer, beat butter, caster sugar and vanilla until light and fluffy. Sift flours, cocoa and 1/4 cup icing sugar into a bowl. Gradually add flour mixture to butter mixture, beating until combined.
- Turn dough onto a lightly floured surface (see notes). Knead until just smooth. Roll out dough between 2 sheets of baking paper until 5mm thick. Using a 5cm star-shaped cutter, cut 30 stars from dough, re-rolling scraps. Place stars, 2cm apart, on prepared trays. Refrigerate for 15 minutes or until firm.
- Bake for 18 to 20 minutes or until biscuits are just firm to touch, swapping position of trays halfway through cooking. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
- Sift remaining icing sugar into a bowl. Add 1 tablespoon cold water. Stir until a smooth, spreadable paste forms, adding more water if necessary. Spoon icing into a snap-lock bag. Snip off 1 corner. Leaving a 5mm border around edges, pipe icing over biscuits to cover. Sprinkle with coloured sugar. Set aside for 20 minutes or until set. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set