Lemon Shortbread Stars

Celebration star cookies with a clementine filling

Makes 14 stars

1 pack My Secret Kitchen Lemon & Bergamot Shortbread Mix
100g butter, melted
2 tbsp cold water
120g icing sugar
60g butter, softened
1 clementine, juice & zest
silver balls to decorate

Preheat oven 180°C (gas mark 4). Empty the shortbread mix into a bowl and drizzle over the melted butter. Using a table knife, cut the butter into the mix until it resembles breadcrumbs. Add the cold water, form a ball of dough and knead lightly. Roll the dough out on a floured surface to 5mm thickness. Cut out 14 shapes using 3.5cm, 5cm and 6cm triangle cutters and a small star cutter. Bake for 6 minutes.

Mix the icing sugar, butter and clementine juice & zest until smooth. Sandwich the triangles together using the filling. Stack the triangles at alternate angles on top of each other, largest first. Place silver balls on each corner, top with a cookie star, and dust with icing sugar.