Recipe - Star of Valencia shortbread

Recipe - Star of Valencia shortbread

These easy-to-make shortbread biscuits taste extra special with finely chopped Spanish persimon, pistachios and lime zest, and are great for Christmas.

Preparation time: 20 minutes
Cooking time: 12 to 15 minutes

Ingredients (makes approximately 25)
1 Spanish persimon
225g butter, at room temperature
110g caster sugar
325g plain flour
25g cornflour
Pinch salt
50g shelled pistachio nuts, finely chopped
Finely grated zest of one lime
100g icing sugar
Tiny gold or silver edible stars, for decoration

1. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Line two or three baking trays with baking paper (if you only have one baking tray, cook in batches)

2. Remove and discard the leafy top from the Spanish persimon, then chop the fruit very finely

3. Beat together the butter and caster sugar until combined using a wooden spoon. (The mixture doesn’t need to be light.) Add the flour, cornflour and salt and work them in with the wooden spoon. Add the persimon, pistachio nuts and lime zest, then use your hand to bring the mixture together

4. Turn out the dough onto a floured surface and knead for a few moments until smooth – but avoid over-handling. Roll out on a lightly floured surface and stamp out biscuits with a star-shaped cutter (or just use a round one). Re-roll the trimmings to make about 25 biscuits in total, placing them on the baking sheets

5. Bake for 12 to 15 minutes until pale golden brown. Cool on the trays for five minutes, then transfer to wire racks to cool completely

6. Mix the icing sugar with a little water to make a thin icing. Drizzle over the biscuits and sprinkle them with the edible stars