Black and White Star Cookies

Black and white star cookies are a very popular Christmas treat. They come in a wide variety of patterns and vary in difficulty to make, depending on the design. This version of Gefüllte Schwarz-Weiß-Sterne from the book ‘Meine Lieblingsplätzchen’ by Dr. Oetker
©angiesrecipes is fairly simple. All you need to do is roll out shortcrust pastry and cut out the cookies with a 5cm star-shaped cookie cutter, dark chocolate courverture and icing sugar.

Cookie Dough	Glaze & Garnish
200 g Plain flour 50 g Cornstarch 1 tsp Baking powder 150 g Unsalted butter, diced 75 g Erythritol or sugar ½ tsp Pure vanilla powder 1 pinch Salt 1 Medium egg	200 g Dark chocolate courverture, chopped 2 tsp Avocado oil 1 tsp Cinnamon powder 1 pinch Allspice powder 1 pinch Clove 2 tbsp Icing sugar Dr. Oetker Dried orange peel ©angiesrecipes

For the cookie dough, sift together the flour, cornstarch and baking powder in the bowl of your stand mixer fitted with the paddle attachment. Add in the butter, ertythritol or sugar, vanilla powder, salt and egg. Beat on low until the mixture has come together. Wrap the dough in cling film and chill in the fridge for 30 minutes.
Preheat the oven to 180C/350F. Line two large baking tray with baking paper. Set aside.
Roll out the dough on a lightly floured work surface to a thickness of about 3-4mm. Use a 5cm star cutter to cut out the cookies. Cut a 1.5cm hole in the middle of half of the stars. Bake the cookies for about 8-10 minutes. Remove and set aside to cool.
Meanwhile prepare the glaze. Chop the dark chocolate courverture into smaller pieces and melt it together with the avocado oil in a bain-marie. Stir in the spices.
Dip the stars without holes into the chocolate. Dust the stars with holes with icing sugar and place one star with a hole on top of another star so that the points of the stars are offset. Leave the stars to cool on a wire rack.
Rewarm the remaining chocolate and stir in 1 teaspoon of orange peel. Spoon the oranged-flavoured chocolate into the star-shaped holes. Sprinkle some orange peel over if desired. Leave them to cool until the chocolate is set. Store the cookies in an airtight tin.