Lemon And Poppyseed Shortbread Stars

This recipe involves simple mixing, rolling, and cutting of the dough, suitable for both novice and experienced bakers.

Sieve together the flour, cornflour and the salt. Mix in the poppyseeds.
Cream the butter, caster sugar and the lemon zest together until light and creamy.
Add the dry ingredients in 3 batches and mix well to make the dough.
Cover the dough and rest in the fridge for 30 minutes.
Line 2 baking trays with baking paper.
Roll out the dough between 2 sheets of baking paper to about 5mm thick.
Use a heart-shaped cookie cutter to cut out the cookies. Lift them gently with a spatula onto the prepared baking trays and place in the fridge for 30 minutes before baking.
Preheat the oven to 180°C.
Bake for about 12 minutes until cooked and very lightly browned. Cool for about 10 minutes before removing the cookies from the baking tray.
Dust with caster sugar and cool completely on a cooling rack.
Drizzle or dip into the melted white chocolate and sprinkle with more poppyseeds or other sprinkles.