Cheesy stars

Name: Cheesy stars
Ingredients: 75 g plain flour; ⅛ tsp English mustard powder; 75 g unsalted butter, cold, cubed; 50 g Gruyère cheese, grated; 25 g Parmesan cheese, grated, plus a little extra to sprinkle on top

For all you cheese and biscuit lovers, we've combined these two great combinations to produce scrumptious cheesy star biscuits. Enjoy!

Brought to you by James Hillery

These cheesy stars by James Hillery are perfect for making with the kids!

Made with Gruyere cheese, these cheesy stars will certainly get you in a festive mood this season. If you aren't a fan of Gruyere cheese or fancy doing something a little different, add whatever cheese you like to the recipe! Why not use different cutters to create your favourite Christmas shapes too? Happy baking!

Tip: use your favourite cutters to create different shapes.

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Servings

Ingredients

75 g plain flour
⅛ tsp English mustard powder
75 g unsalted butter, cold, cubed
50 g Gruyère cheese, grated
25 g Parmesan cheese, grated, plus a little extra to sprinkle on top

Instructions

Add the flour and mustard powder to a large bowl or food processor.

Add the butter and rub in lightly with your fingertips, or blitz in a food processor until the mixture resembles breadcrumbs.

Add the cheese to the mixture. If using a food processor, pulse until combined. Bring the mixture together with your hands until it creates a soft dough.

Wrap the dough in clingfilm and chill in the fridge for 30 minutes.

Preheat the oven to 200°C/Gas Mark 7 and line two baking trays with baking parchment.

Roll out the dough on a lightly floured surface to around 3-4mm (1/8in), or the thickness of a £1 coin.

Using a 5cm (2in) star cookie cutter, cut out as many as you can, then re-roll the dough and repeat until it is all used.

Place the stars spaced out on the tray to allow some spreading.

Chill for another 30 minutes to prevent too much spread.

Bake for 10 minutes or so, until lightly browned at the edges.

Sprinkle with a little leftover Parmesan. Leave on the baking trays for a couple of minutes to firm up, then carefully move to a wire rack to cool completely.