MAIN INGREDIENTS
🍪1/2 cup or 113g unsalted butter
🍪85 g palm sugar
🍪1/4 teaspoon salt
🍪1 teaspoon vanilla extract
🍪1 cup or 140g plain flour
🍪1 cup coarse raw sugar
METHOD
Step 1
Using a mixer on medium speed, mix the butter, palm sugar, salt and vanilla until combined and creamy.
Step 2
Reduce speed to medium low and add the flour. Mix until just combined.
Step 3
Wrap the dough in plastic wrap, shaping into a 13cm disc. Chill until the dough is firm enough to roll, about 1 hour.
Step 4
Place oven rack in the upper middle and lower middle spots, and preheat the oven to 180°C. Line two baking sheets with parchment paper.
Step 5
On a floured work surface, roll dough into a thin sheet (2 to 3mm thick), making sure to keep it well-floured underneath the dough to prevent it from sticking. Using an 8cm star shaped cookie cutter, cut out star shapes and place on baking sheets, spaced about 1cm apart. Re-roll any scraps to form more cookies.
Step 6
Sprinkle the cookies with the raw sugar.
Step 7
Bake the cookies until deep golden and crisp, 10 to 15 minutes, rotating the pans from top to bottom halfway through baking. Let the cookies cool on the pans.
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