Cheese Stars
by NigellaIntroduction
This is a new variant of an old and easy party favourite. The dough is mixed up in the processor and rolls out easily. It may crack a bit for the first roll-out, but just resquidge together and roll out again like Play-Doh. Unlike other pastries, you don’t have to be afraid of handling it. I keep rolling and re-rolling to the bitter end.
You can use any cutter, but I’m a sucker for stars.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
This is a new variant of an old and easy party favourite. The dough is mixed up in the processor and rolls out easily. It may crack a bit for the first roll-out, but just resquidge together and roll out again like Play-Doh. Unlike other pastries, you don’t have to be afraid of handling it. I keep rolling and re-rolling to the bitter end.
You can use any cutter, but I’m a sucker for stars.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: around 45 stars
- 200 grams grated smoked cheddar or other strong Cheddar
- 50 grams soft unsalted butter
- 100 grams plain flour (plus extra for rolling)
- ½ teaspoon baking powder
- ½ teaspoon celery salt
- ½ teaspoon ground ginger
- 2 cups grated smoked cheddar or other strong Cheddar
- 3 tablespoons soft unsalted butter
- ⅔ cup all-purpose flour (plus extra for rolling)
- ½ teaspoon baking powder
- ½ teaspoon celery salt
- ½ teaspoon ground ginger
Method
You will need a star cutter, 5cm / 2 inches diameter point to point.
- Preheat oven to 180°C/160°C Fan/gas mark 4/350ºF.
- Put all ingredients into a food processor and blitz until the dough comes together. Form into two flat discs, wrap in cling film and refrigerate for 15 minutes.
- Roll out the first disc of dough on a lightly floured surface to about the thickness of a pound coin / one-eighth of an inch thick and cut out your cheese stars. This is a very good-tempered dough, and any botched stars can be added back to the dough as you go to be re-cut.
- Line a flat baking sheet with parchment and arrange on top, then pop into the oven for 12-15 minutes, by which time the stars will be puffed and golden. Repeat the same process with the second batch of dough.
- Once the stars are cooked, transfer to a wire rack to cool a little.
You will need a star cutter, 5cm / 2 inches diameter point to point.
- Preheat oven to 180°C/160°C Fan/gas mark 4/350ºF.
- Put all ingredients into a food processor and blitz until the dough comes together. Form into two flat discs, wrap in cling film and refrigerate for 15 minutes.
- Roll out the first disc of dough on a lightly floured surface to about the thickness of a pound coin / one-eighth of an inch thick and cut out your cheese stars. This is a very good-tempered dough, and any botched stars can be added back to the dough as you go to be re-cut.
- Line a flat baking sheet with parchment and arrange on top, then pop into the oven for 12-15 minutes, by which time the stars will be puffed and golden. Repeat the same process with the second batch of dough.
- Once the stars are cooked, transfer to a wire rack to cool a little.
Additional Information
For vegetarians make sure the cheese is one made with vegetarian rennet.
MAKE AHEAD NOTE:
The baked stars will keep in an airtight container at room temperature for up to 5 days.
FREEZE NOTE:
To freeze the baked stars let them cool completely then transfer them to an airtight container and freeze for up to 3 months. Thaw the stars on a wire rack at room temperature for about an hour.
You can also freeze the cut out but unbaked stars. Put the stars on baking sheets lined with baking parchment (parchment paper). Freeze the unbaked stars until solid then transfer them to a resealable bag or airtight container and freeze for up to 3 months. Bake the stars direct from frozen following the instructions in the recipe. The stars are quite small so the baking time should be the same.
For vegetarians make sure the cheese is one made with vegetarian rennet.
MAKE AHEAD NOTE:
The baked stars will keep in an airtight container at room temperature for up to 5 days.
FREEZE NOTE:
To freeze the baked stars let them cool completely then transfer them to an airtight container and freeze for up to 3 months. Thaw the stars on a wire rack at room temperature for about an hour.
You can also freeze the cut out but unbaked stars. Put the stars on baking sheets lined with baking parchment (parchment paper). Freeze the unbaked stars until solid then transfer them to a resealable bag or airtight container and freeze for up to 3 months. Bake the stars direct from frozen following the instructions in the recipe. The stars are quite small so the baking time should be the same.
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Show more commentsSo good and seriously addictive! Next time I make them, I’ll just cut them up in little squares instead of using cookie cutters.
I do these every year but substitute cayenne for the ginger, and sprinkle them with Parmesan before baking. There's no way they would last five days. Most years they are gone in a few hours.
Loved them. Used Hanukkah cookie cutters and they were inhaled! I would add a photo if I could.
These are little bites of heaven - so easy to make and taste so cheesy and moreish - didn't last long !
Thanks Olivia, I was thinking about chilli too.
This is a really nice and easy recipe. The best part is that it can be made using plain gluten free flour. I enjoyed making them with my little one. Thank you Nigella. X
This recipe is so easy and works so well every time. I only have a small processor so I just do half the amount at a time. I also use chilli flakes instead of the ginger after a couple of experiments. Made it 5x in 2 weeks!