Cinnamon shortbread stars

You can make this recipe up to 1 week ahead. Store in an airtight container out of direct sunlight.

 

Ingredients

225g unsalted butter, at room temperature
100g (1/2 cup) caster sugar
225g (11/2 cups) plain flour
120g (2/3 cup) rice flour
2 tsp ground cinnamon
Pinch of salt
Icing sugar mixture, to dust

 

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Method

1. Preheat oven to 190°C. Place butter and sugar in the bowl of a food processor and process until pale and creamy. Sift over the combined flours, cinnamon and salt, and process until mixture just comes together. Turn onto a lightly floured surface and knead until a soft dough forms (it will be quite crumbly). Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
2. Roll out dough on a lightly floured surface to a 2mm-thick disc. Use a 5cm-diameter star-shaped pastry cutter to cut 40-44 stars from dough. Place on 2 baking trays. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden. Set aside on trays for 5 minutes before transferring to a wire rack to cool. Dust with icing sugar and serve.