Shortbread Stars with Lemon Butter Filling

Indulge your taste buds with these delightful Shortbread Stars filled with a zesty Lemon Butter Filling. These dainty treats are perfect for any occasion, whether you’re hosting a tea party or simply craving a burst of citrusy sweetness. The buttery richness of the shortbread perfectly complements the tangy lemon filling, creating a harmonious symphony of flavors that will leave you craving for more.

Prep 25 mins (plus 30 mins chilling and 15 mins setting time)

Cook 15 mins

Makes Approx. 16 sandwiched biscuits

Difficulty Easy

INGREDIENTS:

Shortbread:

• 1½ cups (225 g) plain flour
• ²/³ cup (120 g) rice flour
• ½ cup (110 g) caster sugar
• 225 g cold Western Star Chef’s Choice Unsalted Cultured Butter, chopped
• 1 teaspoon vanilla essence

Lemon Butter Filling:

• 120 g Western Star Chef’s Choice Unsalted Cultured Butter, softened
• 2 cups (320 g) pure icing sugar, sifted
• 2 teaspoons finely grated lemon rind
• 2 teaspoons lemon juice

Red and White Icing:

• 2 cups (320 g) pure icing sugar
• 2 tablespoons boiling water
• 4 drops red food coloring gel
• White and silver cachous, to decorate

INSTRUCTIONS:

Shortbread:

1. Preheat the oven to 160°C / 140°C fan-forced. In a large bowl, combine the plain flour, rice flour, and caster sugar.
2. Add the chopped butter and use your fingertips to rub it into the flour mixture until it resembles sand-like texture.
3. Turn out the dough onto a clean work surface and knead gently until smooth. Shape the dough into a disc and wrap it in plastic wrap. Refrigerate for 30 minutes or until firm.
4. Roll out the chilled dough to a thickness of 5 mm. Use star-shaped cookie cutters of various sizes (6.5 cm, 7.5 cm, and 9 cm) to cut out star shapes. Place the stars on large baking trays lined with baking paper.
5. Bake in the preheated oven for 12–15 minutes or until the shortbread stars turn light brown. Once baked, set them aside on the trays to cool completely.

Lemon Butter Filling:

1. In a large bowl, combine the softened butter, sifted icing sugar, finely grated lemon rind, and lemon juice.
2. Use electric beaters to beat the mixture until it becomes light and fluffy.
3. Transfer the lemon butter filling into a piping bag. Pipe small dots of the filling over half of the shortbread stars. Alternatively, you can spread the lemon butter filling over half of the stars. Gently sandwich them with the remaining plain stars.

Red and White Icing:

1. In a bowl, mix the icing sugar and boiling water until well combined. Add more boiling water if needed to achieve the desired icing consistency.
2. Divide the icing mixture between two bowls. Add red food coloring gel to one bowl and mix until the color is evenly distributed.
3. Place the red icing into a piping bag with a 1 mm nozzle or use a zip-lock bag. Pipe the red icing around the outer edges of some of the shortbread stars.
4. Spoon the plain white icing into the center of the red icing border. Decorate the points of the stars with white and silver cachous as desired.
5. Repeat the piping and decorating process with the remaining shortbread stars. Allow the icing to set for about 15 minutes before serving.

Enjoy these exquisite Shortbread Stars with Lemon Butter Filling as a delightful treat that combines buttery goodness with a zesty twist. Perfect for sharing or savoring all on your own!