Sesame Shortbread Stars (Dairy-free)

These sesame shortbread stars are great for snacks and lunchboxes.  They’re far lower in fat and sugar than classic shortbread, and the addition of semolina and sesame seeds gives them a nutritional boost.  In an airtight container, they will stay crunchy for over a week.  We use very little sugar in these biscuits so, if desired, add a little more or lightly dust with icing (confectioners) sugar once baked.

Makes about 30-40 small stars
Preparation time: 10 minutes
Cooking time: 30 minutes

175g / 6oz / scant 1 cup dairy-free margarine (we use Pure Dairy Free Spread)
50g / 2oz / scant 1/4 cup unrefined caster sugar
175g / 6oz / 1 1/4 cups plain (all purpose) flour
3oz / 75g / 1/2 cup fine semolina
2-3 tbsp sesame seeds


  1. Lightly grease 2 baking trays and preheat the oven to 150C / 300F / Gas 2.
  2. Beat the margarine in a large bowl for about 1 minute, until creamy.  Add the sugar and continue beating for 2 minutes, until light and fluffy.
  3. Sift the flour into the bowl and add the semolina and sesame seeds.  Work the ingredients together with a spoon, then knead lightly with your hands to blend completely.
  4. Turn out on to a lightly floured surface.  Sprinkle the top of the dough with flour and roll out to a thickness of 0.6cm / ¼ inch.
  5. Cut out the dough into star shapes using a cookie cutter.  Carefully transfer to a baking tray and bake for 30 minutes until pale golden and firm in the centre.  Allow to cool completely then transfer to an airtight container.

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