INGREDIENTS: - 125g butter, softened - 1/2 cup caster sugar - 1 egg - 1 1/2 cups plain flour - 1/4 cup self-raising flour - 2 tablespoons custard powder - 200g packet fruit drop boiled lollies - 2 tablespoons white granulated sugar - 1 cup white chocolate melts, melted - 15 jube lollies, chopped INSTRUCTIONS: Using an electric mixer, beat butter and caster sugar until light and fluffy. Add egg. Beat until combined. Stir in flours and custard powder. Knead mixture into a ball and shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes. Preheat oven to 170'c / 150'c fan-forced. Line 4 large baking trays with baking paper. Roll dough between 2 sheets of baking paper until 5mm thick. Using a 7.5 cm star-shaped cutter, cut 1 star shape from dough. Place on 1 prepared tray. Using a 3.5cm star-shaped cutter, cut 1 small star from the centre of large star. Place small star on tray 3cm apart from large star. Place 1 unwrapped boiled lolly in the centre of large star. Repeat with remaining dough and lollies, re-rolling dough scraps. Brush the edges of the large stars with cold water. Sprinkle with white sugar. Bake biscuits, 1 tray at a time, for 7 to 8 minutes or until lollies are melted and biscuits are just firm to touch. Stand on trays for 10 minutes. Transfer to a wire rack to cool. Spoon melted chocolate into snap-lock bag. Using scissors, snip 1 corner from bag. Pipe chocolate onto the centre of each small star. Top with jubes. Set aside for 15 minutes to set. Serve. (Source: Australia's Super Food Ideas December 2011 / January 2012)
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