2 sprigs rosemary, leaves picked and finely chopped
75g cheddar, finely grated
75g parmesan, finely grated
1 SpinneysFood Free Range Egg, beaten
150g cream cheese
25g icing sugar, plus extra for dusting
zest and juice 1 orange
75ml double cream, lightly whipped
Grease 2 large baking trays and line with baking paper.
Put the flour and a pinch of salt in a bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs. Add the rosemary, grated cheese and egg and combine to form a dough. Roll into a ball, wrap in cling film and chill in the fridge for 30 minutes.
Preheat the oven to 180°C, gas mark 4. Roll out the dough on a floured surface to 5mm thick and stamp out 4 extra large, 4 large, 4 medium, 4 small and 4 tiny stars. Arrange on the trays.
Bake for 12-15 minutes until golden, remove from the oven and leave to cool.
Beat the cream cheese, sugar, zest and juice until smooth. Stir in the cream.
Leaving a border, spread the cream mix over all but the tiny stars. Layer them, from extra large to small, in 4 stacks. Place the tiny stars on top, dust with icing sugar and serve.