Chef's Choice Unsalted Cultured Butter
Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture.
View productIngredients
Method
- Preheat the oven to 160°C. Line a large baking tray with baking paper and set aside
- In the bowl of an electric mixer, beat the butter and sugar until just combined. Add the plain flour, rice flour, cranberries and orange zest, and mix until a dough forms
- Transfer onto a lightly floured surface and gently knead until smooth
- Roll out the dough between 2 sheets of nonstick baking paper until it is 1cm in thickness. Peel off the baking paper and use a star shaped cookie cutter to cut stars from the mixture
- Arrange the stars on the baking tray in a circle, overlapping the corners slightly (making one or two wreaths, depending on the size of the stars). Press down on the corners gently to seal
- Transfer into oven and bake for approximately 25 minutes or until the stars turn light golden. Remove from the oven and set the trays aside to cool completely
- Before serving, dust the stars generously with icing sugar
Tips & Hints:
- If hanging, reinforce the back of the wreath with a cardboard ring, which can be stuck down with either icing or melted chocolate.
- Keep an eye on shortbread while baking as cooking times and oven temperatures may vary
- Preheat the oven to 160°C. Line a large baking tray with baking paper and set aside
- In the bowl of an electric mixer, beat the butter and sugar until just combined. Add the plain flour, rice flour, cranberries and orange zest, and mix until a dough forms
- Transfer onto a lightly floured surface and gently knead until smooth
- Roll out the dough between 2 sheets of nonstick baking paper until it is 1cm in thickness. Peel off the baking paper and use a star shaped cookie cutter to cut stars from the mixture
- Arrange the stars on the baking tray in a circle, overlapping the corners slightly (making one or two wreaths, depending on the size of the stars). Press down on the corners gently to seal
- Transfer into oven and bake for approximately 25 minutes or until the stars turn light golden. Remove from the oven and set the trays aside to cool completely
- Before serving, dust the stars generously with icing sugar
Tips & Hints:
- If hanging, reinforce the back of the wreath with a cardboard ring, which can be stuck down with either icing or melted chocolate.
- Keep an eye on shortbread while baking as cooking times and oven temperatures may vary
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