- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour – sieved
- 250 g Renshaw Original White Marzipan
- Apricot jam
- 340 g icing sugar - sieved
- 2 medium eggs – whites only
- 65 g Renshaw Silver Pearls
Heat the oven to 190°C/375°F/gas mark 5.
Cream together the butter and sugar until it's nice and smooth then gradually stir in the flour to form a smooth paste
Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
Knead the dough lightly and roll out to the desired thickness, using a star cutter to cut out star shapes. Cut a hole in the top of each star using the top end of a piping tube if you want to create Chrismtas tree decorations.
Place the stars on a greased and lined baking tray and bake in the oven for 15 to 20 minutes until pale-golden brown
Remove from the oven and leave to cool on a cooling rack for 30 minutes.
Knead the marzipan until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out each marzipan to the desired thickness.
Use your star cutter to cut star shapes out of the marzipan and stick to the icing using boiled and cooled apricot jam.
Use the end of a piping tube to cut a hole out of the marzipan.
Roll out your marzipan and using the same star cutters cut out your shape.
To make the royal icing, whisk the egg whites in a large bowl until they become frothy.
Add the sieved icing sugar to the egg whites a spoonful at a time and fold in.
Beat the icing until it is very stiff and white and stands up in peaks
Stud Renshaw Silver Pearls into the marzipan on the remaining biscuits to finish.