Christmas star biscuits & fancy bag making

Creating a home made Christmas gift for my friends was super more fun than going shopping or watching TV. I bought the biscuit cutter especially for the occasion. A friend and I spent one evening just before Christmas doing a mass cookie production line, instead of sitting on our bottoms.

I adapted this Waitrose recipe to my own needs. My idea was to make dark and light stars biscuits, decorated with magic stars! I wish I had bought some edible glitter, that would’ve been the icing on the cake (or the frosting on the biscuit).

Chocolate Chip Biscuits

  • 400g/14oz plain flour
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tbsp coco powder
  • 160g/6oz unsalted butter, softened
  • 2 small oranges, zest grated
  • 85g/3oz light soft brown sugar
  • 85g/3oz caster sugar
  • 2 medium eggs, lightly beaten
  • 200g chocolate, chopped into chunks (white, milk or dark)
  • Magic Stars – small bag
  • ½ tsp icing Suger


  1. Preheat the oven to 180°C/gas mark 4, butter or greaseproof paper-line two baking trays.
  2. Sift the flour, bicarbonate of soda, baking powder and salt into a bowl and set aside. Put the butter, orange zest and sugars in a bowl and beat with an electric whisk or with wooden spoon (this is hard work, I got a blister) until pale and fluffy. Still beating, gradually add the eggs, beating between each addition. Don’t rush or the mix will separate.
  3. Separate the mixture into two bowls. Share the flour between the two bowls, and add the coco powder to one of them
  4. Fold in the flour mixes to each batch, one dark one light. Mix in the chopped chocolate to each batch. The dough will be quite stiff.
  5. Roll out the dough into 1cm high sheets and cut into star shapes. Place them on the baking sheets. Add a magic star to the centre of each star. Bake for 10-12 minutes or until the edges are lightly coloured but the centres are soft.
  6. Frost the light ones with icing sugar and the dark ones with coco powder.
  7. Allow to rest for a minute or two before cooling on a wire rack. Try at least one immediately, package in fancy bags or store in an airtight tin.


The cookies are cut out and decorated with magic stars. Try to resist eating all the dough – mmmm cookie dough.


The light star biscuits just out of the oven, smelling delicious and ready to munch.


This is all of the biscuits I made to give you an idea about how many are made from one 6-7cm wide star cutter. I think it made about 40 in total.

Fancy Bag (4 bags fits most of the biscuits in)

  • 4 sheets of coloured tissue paper – standard A2 size
  • Roll of grease proof paper
  • Curling ribbon
  • 4 sheets of A4 card


  1. Cut out as big as possible circles from the A4 card.
  2. Lay down one sheet of tissue paper, then a length of grease proof paper 10cm shorter than the tissue paper. Lay down one card circle in the centre.
  3. Place the biscuits in layers to form a pyramid – I did a light and then dark layer until the last layer had 1 biscuit on top (a good looking one).
  4. Fold the grease proof paper, then tissue paper into a bunch above the biscuits and tie with a ribbon. (you may need a hand here to hold or tie the knot)
  5. Curl the ribbon for the final touch.


I had fun, the receivers were very grateful, kind, complimentary and I didn’t even have to brave the harsh weather of Christmas shopping a few days before Christmas.


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