| | Ginger shortbread stars
Ginger shortbread stars
Ginger shortbread stars 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
  2. Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Stir in combined flour and ginger until the dough just comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover and place in the fridge for 20 minutes to rest.
  3. Roll out the dough between 2 sheets of non-stick baking paper until 5mm thick. Use a 6cm star-shaped pastry cutter to cut 64 stars from dough. Place half the stars, 2cm apart, on 1 prepared tray. Use a 2cm round pastry cutter to cut a hole in the centre of the remaining stars. Place on the remaining tray. Place trays in the freezer for 15 minutes to chill.
  4. Bake, swapping trays halfway through cooking, for 10-12 minutes or until light golden. Set aside on trays for 5 minutes to cool. Place a piece of marshmallow, cut-side up, on the centre of each whole star. bake the marshmallow stars for a further 1-2 minutes or until marshmallow softens. Sprinkle with coconut. Top with remaining stars, turning slightly. Transfer to a wire rack to cool completely.
Time for preparing:
15 min.


  • 250g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 225g (1 1/2 cups) plain flour
  • 90g (1/2 cup) rice flour
  • 2 teaspoons ground ginger
  • 16 pink marshmallows, halved
  • 2 tablespoons desiccated coconut