Orange & Ginger Shortbread Stars

Put the flour, sugar, orange zest and ground ginger into a mixing bowl. Chop the butter into cubes, then add it to the bowl and rub into the mixture with your fingertips until it resembles breadcrumbs. Gently squeeze the dough together with your hands so that it comes into a ball.

Roll out the dough on a lightly floured surface until5mm thick and use an 8cmstar cutter to stamp out 24 shortbread stars, re-rolling the dough as necessary.

Put the stars on 2 baking sheets lined with baking paper and chill for 30minutes. Preheat the oven to 170°C, fan 150°C, gas 3½.

If you want to hang up these biscuits, make a hole in each one with a skewer. Bake for 15-18 minutes until golden, then remove from the oven, leave to cools lightly on the tray then transfer to a cooling rack.

Once cool, put the melted chocolate into2 small separate piping bags. Snip off the end of each bag with scissors, then drizzle the white chocolate over the shortbread stars, followed by the dark chocolate. Leave to set before serving or hanging.