Step 1: Spray 3 large baking trays with Cake Release Spray to grease. Sift the flour, cocoa, cinnamon and Baking Powder into a bowl. Stir in the sugar and make a well in the centre.
Step 2: Add the egg and melted butter and gradually combine the wet and dry ingredients together, along with 10-15ml (2-3 tsp) cold water to make a firm dough.
Step 3: Turn on to a lightly floured work surface and knead gently until smooth. Divide into 2 pieces and roll one piece at a time to a thickness of 5mm (1/4inch). Using a 5cm (2inch) star cookie cutter, stamp out 44 stars, re-rolling the dough as necessary.
Step 4: Transfer the stars to the baking trays, spaced a little apart. Prick with a fork and chill for 30 minutes.
Step 5: Meanwhile, preheat the oven to 180°C (160°C Fan, Gas Mark 4). Bake for 8-10 minutes until firm. Transfer to a wire rack to cool completely.
Step 6: To decorate, break the Chocolate into a heatproof bowl and place over a saucepan of barely simmering water to melt. Remove from the heat but keep the Chocolate over the water to prevent it from setting.
Step 7: Spoon approx.1 tsp of the melted Chocolate onto the centre of the star and carefully cover the biscuit with melted Chocolate.
Step 8: Decorate with Glamour and Sparkle Sprinkle Mix before the Chocolate sets. Allow to set completely in a cool place before serving.
|Per Serving||Per 100 g / ml|
|Fat||4.18 g||23.21 g|
|Carbohydrate||8.03 g||44.59 g|
|Protein||1.47 g||8.17 g|
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