Dr. Oetker Milk and White Giant Chocolate Stars, 20g

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Set the stars slightly apart on the baking sheets to allow for expansion, then cover lightly with clingfilm and chill for 15 minutes. Meanwhile, heat your oven to 180°C/160°C fan/350°F/Gas 4. This recipe was taken from The Great British Bake Off: Celebrations. For more like it, buy the book now. Method Make the dough first. Put the softened butter into a mixing bowl, or the bowl of a freestanding electric mixer. Beat with a wooden spoon or a hand-held electric whisk, or the whisk attachment of the mixer, until very creamy. Add the sugar and beat until the mixture is much lighter in colour and texture. Scrape down the side of the bowl. Sift the flour, cocoa powder and salt into the bowl and mix in with a wooden spoon or plastic spatula, then use your hands to bring the mixture together into a firm dough. Break or chop up the chocolate into even-sized pieces and put into a small, heavy-based pan with the cream, butter and salt. Set over a very low heat and stir gently with a wooden spoon until melted and smooth. Remove from the heat and stir in the ground hazelnuts. Leave the ganache on the worktop, stirring frequently, until firm enough to spread.