100g butter, at room temperature
115g Siucra Caster Sugar
1 medium egg
2 teaspoons vanilla extract
250g plain white flour

Icing on the cookies:
Siucra Roll out icing
Red icing colour
Siucra Icing sugar
Optional: Silver balls to decorate

Preheat the oven to 190 degrees C (170 degrees C for fan oven) / 375 degrees F.

Beat the butter and sugar together with an electric whisk until combined. Add the egg and vanilla extract and beat again. Finally beat in the flour at a low speed to mix. Once mixed form into a ball of dough with your hands.

Put the ball of dough onto a work surface that you have dusted with flour. Roll out the dough to approximately 0,5 cm thick. Cut out shapes using star cookie cutters.

Lift carefully onto a baking tray lined with baking parchment. Bake for 14-15 minutes until golden.

Remove from the oven and allow to cool on the tray.

Break off some of the white Siucra Roll out icing and knead until it softens. Dust your work surface with Siucra icing sugar. Roll the white icing out to a thin layer and cut out star shapes using the same cutter. Do this for half the biscuits.

Lift off the work surface carefully. Put a few tiny dots of water on the back and then stick onto your cookies.

For the other half of the biscuits tear off another piece of Siucra Roll out icing and colour it red. To colour the icing put a small amount of colour onto the white icing and knead it in until it is well combined. (You may want to wear gloves when doing this.) Add more colour if necessary.

Again dust your work surface with Siucra icing sugar. Roll the red icing out to a thin layer and cut out the rest of the star shapes.
Lift off the work surface carefully. Put a few tiny dots of water on the back and then stick onto your cookies.

Decorate if you wish with silver balls.

Designed by Chef Ciara Fennessy