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STAR BISCUITS

  • Star
    rating
  • Timer Prep 10 min
    Cook 12 min
  • Chart 312.0 cal/
    serving
  • Chef hat Easy
    effort

Method

  1. 1 Preheat the oven to 190C/375F/Gas 5.
  2. 2 Beat the butter and the sugar together until smooth.
  3. 3 Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  4. 4 Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  5. 5 Bake in the oven for 12-15 minutes (depending on the size of the cookies), or until pale golden-brown. Set aside to cool on a wire rack.
  6. 6 Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl.
  7. 7 Stir until the chocolate reaches a melting temperature of 53C. Meanwhile, finely chop or grate the remaining chocolate.
  8. 8 Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F.
  9. 9 Dip the corners in melted chocolate and sprinkle on some honeycomb pieces. Set aside to cool on a wire rack.

1 Review

  • Adam Wright

    The fact I can get it right away with the new version is better to be the first half of the day