• 250 g unsalted butter, plus extra for the glaze
  • 135 g Fairtrade white caster sugar
  • 350 g plain flour, plus extra for dusting
  • 18 tsp (about 90g) raspberry jam
  • 225 g icing sugar
  • 6 glacé cherries, sliced


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Using an electric mixer, cream the butter and caster sugar together until light and fluffy.

  2. 2

    Tip in the flour, beating until the dough resembles large breadcrumbs. Bring the dough together with clean hands and roll out on a lightly floured surface to 5mm thick before cutting into 70 stars using a 6.5cm star cutter.

  3. 3

    Place on a baking sheet lined with baking parchment, chill for 15 minutes then bake for 12-15 minutes in batches until the biscuits begin to turn golden at the edges.

  4. 4

    Remove from the oven and allow to cool completely on the baking sheet before spreading ½ teaspoon raspberry jam on half the biscuits. Top with the remaining biscuits to create sandwiches. Set aside.

  5. 5

    To make the glaze, stir the icing sugar, the extra tablespoon of butter and 2 tablespoons of water together. Spread the glaze over the top of the biscuits (or pipe on a design) and decorate with a glacé cherry piece.


    Cook's tip: these festive biscuits would make a great gift, when dry wrap and place in pretty gift boxes for the perfect edible gift.

Nutritional Details

Each serving provides
  • Energy 548kj 131kcal 7%
  • Fat 5.9g 8%
  • Saturates 3.4g 17%
  • Sugars 11.2g 12%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 1834kj/438kcal

Each serving provides

18.4g carbohydrate 0.3g fibre 1.0g protein

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