Christmas Stars

I found myself needing something savory, simple, that looks good on the table, especially when guests come over for the holidays. These Christmas stars really stand out. Crispy on the outside, slightly soft in the middle if you leave them a bit thicker, and their small shape makes them perfect for taking from the tray. No fuss and using common ingredients found at home.

Quick Info

Total time: about 50 minutes
Preparation time: 30 minutes
Rising time: 15-20 minutes
Baking time: 15 minutes
Servings: depends on the size of the shapes, with the small ones yielding many (approx. 40-50 pieces)
Difficulty: easy
Recipe type: savory appetizer, suitable for Christmas or any festive meal

Ingredients

500 g flour
250 g margarine (70-80% fat content)
1 egg
100 ml milk
1 cube of yeast (approx. 25 g)
1/2 teaspoon sugar
2 teaspoons salt
For brushing:
1 egg yolk
2 teaspoons milk
On top:
Sesame or caraway seeds

Preparation method

1. Start with the yeast. Put the cube of yeast, sugar, a little warm milk (about one-third of the total amount), and one tablespoon of flour in a bowl. Mix well and let it rise for 7-10 minutes. It doesn’t need to rise much, just activate.

2. Separately, put the remaining flour in a larger bowl. Add the salt and mix. Add the cold margarine, cut into cubes, and start kneading with your hands until the mixture has a crumbly texture, like a shortcrust pastry.

3. Pour the yeast mixture over the flour. Add the remaining milk and the whole egg. Knead until the dough becomes homogeneous and no longer sticks to your hands. If necessary, add a little more flour, but don’t overdo it.

4. Cover the bowl with a clean towel and let the dough rise in a warm place for 15-20 minutes. It doesn’t need to rise like bread, just relax the dough.

5. Place the dough on a lightly floured surface. Roll out a thicker sheet, about 5-8 mm. If you make them too thin, they won’t have that soft middle, but if they’re too thick, they won’t bake well, so stick to 5-8 mm.

6. Cut out stars (or whatever shape you have on hand) and place them on a tray lined with baking paper. Gather the scraps, roll them out again, and cut them the same way.

7. For appearance, mix the egg yolk with the two teaspoons of milk and brush each star with a pastry brush.

8. Sprinkle seeds on top, as desired (sesame or caraway).

9. Bake in the preheated oven at 180-190°C for about 15 minutes or until they start to brown at the edges. Don’t leave them too long, as they will become hard.

Why I make this recipe often

I love it because the dough is not fussy, and the stars can be made in other shapes if you don’t have any on hand. They are quick, don’t dry out quickly, and are good the next day. For the holidays, they look good on a platter without wasting time on complicated decorations.

Tips and variations

Tips

- The flour matters. If you use a lower protein flour, the texture will be more crumbly.
- Cold margarine mixes better and gives that crumbly texture.
- Don’t skip the rising, even though it’s short – the dough becomes airier.
- Don’t roll the sheet too thin, otherwise, they come out dry.

Substitutions

- You can use butter instead of margarine, but the texture will be slightly different, denser, and with a more intense flavor.
- Milk can be replaced with a plant-based milk, but the final aroma changes slightly.

Variations

- Instead of sesame or caraway, you can sprinkle poppy seeds or crushed sunflower seeds.
- For an extra flavor, you can add a tablespoon of grated parmesan to the dough, but it’s not in the original recipe.

Serving ideas

- They can be placed on a platter together with other savory biscuits for a varied appetizer.
- They go well with a cream cheese dip or a simple hummus.

Frequently asked questions

Can I use baking powder instead of yeast?
No, the final texture will be different. Yeast gives it that slight fluffiness inside, which baking powder cannot fully compensate for.

Can the dough be made in advance?
Yes, you can keep it in the fridge for a few hours, but let it return to room temperature before rolling it out.

If I don't have a star shape, can I use any other shape?
Yes, any small shape works, just make sure not to make them too big or too thick.

What kind of margarine should I choose?
One with 70-80% fat, as mentioned, otherwise, the texture changes. Don’t use light margarine.

Can they be frozen after baking?
I don’t recommend it, they dry out quite a bit when thawed.

Nutritional values (estimate)

Per 100 g, these snacks have approximately:
Calories: 410-430 kcal
Proteins: 7-8 g
Carbohydrates: 50-55 g
Fats: 20-23 g

Values depend on the type of margarine used and whether you use more seeds on top. They are quite calorie-dense, typical for a shortcrust pastry with fat.

Storage and reheating

They keep well for 2-3 days in a metal box or airtight container at room temperature. They don’t lose their texture quickly if they’re not too thin. I don’t recommend reheating, as they become hard. They are best consumed within the first two days after baking.

Mix the yeast with sugar, a little warm milk, and a little flour, and let it rise for a few minutes. The flour mixed with salt is kneaded well with margarine until it becomes crumbly. Pour the yeast, milk, and egg over the flour and knead well until it becomes a non-sticky dough, which is left to rise for 15-20 minutes. Roll out a thicker sheet of about 5-8mm and cut into star-shaped pieces. Place them on a baking tray lined with parchment paper and brush with the beaten egg mixed with milk, then sprinkle seeds on top. Bake for about 15 minutes in the preheated oven until golden brown. They look great on the holiday table! Enjoy your meal!

 Ingredients: 500 g flour, 250 g margarine with 70-80% fat, 1 egg, 100 ml milk, 1 cube of yeast, 1/2 tsp sugar, 2 tsp salt, 1 yolk + 2 tsp milk, sesame seeds or cumin.

 Tags:  savory snacks savory snacks