Buttery rice flour star cookies

Method

1. 1

   Step 1

   Mix the rice flour, tapioca starch, finely ground sugar and a pinch of salt in a bowl. Add the cold butter and quickly rub in with your fingertips to make fine crumbs.

2. 2

   Step 2

   Add 1 tbsp cold milk and briefly bring together with your hands. It may seem crumbly at first but should hold when pressed. Shape into a flat disc, wrap and refrigerate for 30 minutes.

3. 3

   Step 3

   Preheat the oven to 170 °C conventional or 160 °C fan. Line two baking trays with baking paper. Roll the dough between two sheets of paper to about 4 mm thick. Cut out small stars about 5 cm across and carefully transfer to the trays, leaving roughly 2 cm between them. Briefly bring the trimmings together and roll again.

4. 4

   Step 4

   Bake one tray at a time in the middle of the oven for 10 to 12 minutes. The stars should stay pale, with just lightly golden edges. Keep the second tray chilled, then bake in the same way. Total oven time for both trays is about 24 minutes.

5. 5

   Step 5

   Leave the stars on the tray for 10 minutes after baking as they are very fragile when hot. Transfer to a wire rack and let cool completely. This makes about 30 cookies.