Instructions

1. Preheat the oven to 180°C / 160°C fan / 350°F / Gas mark 4.
2. Soften the butter in a medium mixing bowl with the back of a wooden spoon or electric whisk.
3. Beat in the caster sugar and then sift the flour in and add the ground almonds.
4. Mix well.
5. Dust a board with 1 tbsp caster sugar.
6. Pick the dough up with your hands bringing it together into a lump. On the board roll it out to a thickness of 6mm/1/4″.
7. Using a 48 mm / 1 7/8 ” cutter cut out discs of dough.
8. Lay the discs on a baking sheet. They will expand during cooking so space them out.
9. Put into the preheated oven for 12 – 15 minutes until lightly browned just around the edges.
10. Remove from the oven and sprinkle with caster sugar. Leave to cool a little and harden on the baking sheet for 10 minutes. Continue cooling on a cooling rack. Lay out some greaseproof paper.
11. Melt the chocolate in a small bowl or mug in the microwave. Start with 1 minute and then do 10 seconds blasts until the chocolate is glossy and completely melted. Dip each shortbread in the chocolate and then lay on the paper. Scatter a few stars over each biscuits. Once the chocolate is set they are ready to serve.
12. They will last in an air tight container for three to four days.