Shortbread stars with lemon butter filling Recipe | myfoodbook | Christmas shortbread with sprinkles

Ingredients

• 1 ½ cups (225 g) plain flour
• 2/3 cup (120 g) rice flour
• ½ cup (110 g) caster sugar
• 225 g cold Western Star Chef’s Choice Unsalted Cultured Butter, chopped
• 1 teaspoon vanilla essence
• 120 g Western Star Chef’s Choice Unsalted Cultured Butter, softened
• 2 cups (320 g) pure icing sugar, sifted
• 2 teaspoons finely grated lemon rind
• 2 teaspoons lemon juice
• 2 cups (320 g) pure icing sugar
• 2 tablespoons boiling water
• 4 drops red food colouring gel
• White and silver cachous, to decorate