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Place the stars on a baking tray and refrigerate for 10–15 minutes or until firm enough to handle.
Preheat the oven to 180ºC.
Combine the leftover dough with the remaining chilled dough and roll it out to to a length of 30cm and a width of 20cm.Place on a baking tray with non-stick baking paper.
Spread the jam over the dough and top with the dough stars. Bake for 20–25 minutes or until light golden. Allow to cool completely in the tray and carefully cut into squares.
Place the butter, sugar, vanilla extract and salt in Braun’s food processor with the dough tool and process until smooth. Add the flour and rice flour and mix to an even dough.
Divide the dough in half, cover one piece with cling film and place in the fridge. Roll out the remaining piece of dough to a thickness of about 4mm.
Refrigerate for 30 minutes. Using a star-shaped cookie cutter; cut out stars from the rolled dough.
Place the stars on a baking tray and refrigerate for 10–15 minutes or until firm enough to handle.
Preheat the oven to 180ºC.
Combine the leftover dough with the remaining chilled dough and roll it out to to a length of 30cm and a width of 20cm.Place on a baking tray with non-stick baking paper.
Spread the jam over the dough and top with the dough stars. Bake for 20–25 minutes or until light golden. Allow to cool completely in the tray and carefully cut into squares.
Place the butter, sugar, vanilla extract and salt in Braun’s food processor with the dough tool and process until smooth. Add the flour and rice flour and mix to an even dough.
Divide the dough in half, cover one piece with cling film and place in the fridge. Roll out the remaining piece of dough to a thickness of about 4mm.
Refrigerate for 30 minutes. Using a star-shaped cookie cutter; cut out stars from the rolled dough.
