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  • 375 g cake flour (plus extra for rolling out your dough)
  • 250 g room temperature butter
  • 125 g castor sugar (plus extra for dusting
  • 1 teaspoon vanilla essence
  1. Cream butter with castor sugar in a large bowl until light and fluffy.
  2. Sift flour into the bowl.
  3. Add vanilla essence.
  4. Gently fold the mix together until it’s lightly combined. Don’t overmix.
  5. Wrap in clingfilm and allow to rest in the fridge for an hour.
  6. Lightly flour a clean, cool surface. Roll out the dough to half a centimetre thick and cut out 12 rounds with a glass, then cut out 12 stars for the topping.
  7. Grease a muffin pan with oil or spray and cook.  Place the round cut pastry on the centre of the muffin mould and apply pressure with forefingers.