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
- Lightly grease 2 baking trays and preheat the oven to 150C / 300F / Gas 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.
- 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.
- 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.
- 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.