The dark chocolate-hazelnut ganache that fills these rich chocolate shortbread biscuits is an adult version of that childhood treat. You want an even number – the dough should make 40 stars – but a few extra will allow for breakages.

In very warm weather, or if your dough feels soft, wrap it in clingfilm and chill for about 15 minutes until firm enough to roll out.Spoon the rest of the melted chocolate into the piping bag and snip off the end to make a small opening. Top each star with a second star, placing the biscuits underside to underside and matching up the points. Break or chop up the chocolate into even-sized pieces and put into a small, heavy-based pan with the cream, butter and salt. The biscuits are quite fragile – a tip might break off, but you can ‘glue’ it back with a dab of ganache.

Giant Chocolate Stars are made from premium quality milk and white chocolate so they taste as good as they look.It may not be reproduced in any way whatsoever without Wm Morrisons Supermarkets Limited prior consent, nor without due acknowledgement.

Turn the dough out onto an unfloured worktop (flour will leave white marks on the dough) and gently knead to a flat disc.Remove from the oven and leave the stars to firm up on the baking sheets for 3 minutes before carefully transferring them to a wire rack to cool – the biscuits will be very fragile until completely cold. Oetker can guarantee that with the help of our tips, tricks and long-loved products, there's always joy in the making. Set the stars slightly apart on the baking sheets to allow for expansion, then cover lightly with clingfilm and chill for 15 minutes.