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Golden star biscuits
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Preparation time: 10 minutes, plus chilling
Cooking time: 12 minutes
100g unsalted butter, softened
100g Waitrose Light Brown Muscovado Sugar
1 medium Waitrose British Blacktail Free Range Egg, lightly beaten
1 tsp vanilla extract
275g plain flour
2 tsp Bart Mixed Spice
250g fondant icing sugar
Yellow food colour gel
Cooks Ingredients gold lustre spray
1 Line 2 baking sheets with baking parchment. In a bowl, beat the butter and sugar together with an electric whisk until pale and fluffy. Whisk in the egg and vanilla extract, then sift over the flour and spice. Bring the mixture together, then knead lightly and form into a ball. Wrap and chill for 30 minutes.
2 Preheat the oven to 180ºC, gas mark 4. Roll out half the dough at a time on a lightly floured surface to the thickness of a pound coin. Using a star-shaped cookie cutter, cut out 24 biscuits and transfer them to the baking sheets. Bake for 10–12 minutes until pale golden. Transfer to a wire rack and leave to cool.
3 Sift the icing sugar into a bowl and mix with 2 - 3 tbsp water to make a thick, smooth icing. Spread the icing over the biscuits then add a drop or two of food colouring to the surface of each. Ripple in the colour gently using a cocktail stick then leave to set. Once set, spray with gold lustre.
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