Choc-Dipped Coconut Shortbread Stars

Choc-Dipped Coconut Shortbread Stars

Ingredients:

250grams Flora Plant Based Butter Lightly Salted, softened
1/2 cup (110grams) caster sugar
1 tsp vanilla extract
1 2/3 cups (250grams) plain flour
1/2 cup (85grams) rice flour
1/3 cup (25grams) desiccated coconut
290grams white chocolate melts, melted
2 tbs finely chopped pistachios
2 tbs finely chopped dried cranberries

Directions:

1. Preheat oven to 140 degrees. Line 2 baking trays with baking paper. Use an electric mixer to beat Fiora Plant Based Butter and sugar in a bowl until pale and creamy. Add vanilla. Beat until well combined.

2. Use a large metal spoon to fold in the flour, rice flour and coconut until dough just comes together, Turn onto a lightly floured surface. Shape into a disc.

3. Roll out dough between 2 pieces of baking paper to 5mm thick. Place in the fridge for 20mins to chill. Use 6cm and 7cm star-shaped cutters to cut shapes from the dough and carefully place on the lined trays. Place in the fridge for 10mins to chill.

4. Bake for 35-40mins or until light golden and just firm to tough. Set aside on the trays to cool completely.

5. Carefully dip half of 1 biscuit in the melted chocolate. Place on a lined baking tray. Sprinkle with a little of the pistachio and dried cranberry. Repeat with the remaining biscuits, melted , pistachio and dried cranberry. Set aside until set. Store in an airtight contained in a cool dry place for up to 2 weeks.

Makes about 40

Recipe for Coles Free Magazine November 2019 issue