For the shortbread, start by beating the butter, caster sugar and vanilla bean paste in a stand mixer (see recipe notes) fitted with the paddle attachment until pale and fluffy.

Remove the bowl from the stand mixer and sift in the plain flour, rice flour, cinnamon and nutmeg. Press the mixture together to form a dough, and then turn out onto a lightly-floured surface and knead gently until smooth.

Divide the dough in half, and form two round, flat discs. Wrap each piece in plastic wrap separately, and refrigerate for 30 minutes.

Preheat the oven to 180°C and line two baking trays with baking paper. Set aside.

Working with 1 dough disc at a time, roll out the dough between two sheets of baking paper until 1cm thick. Using three different sized star cookie cutters, cut out stars from the dough. Re-roll the dough scraps and continue cutting out stars until all the dough has been used.

Place the cut-out stars onto the baking trays, leaving some room around each biscuit, and keeping any smaller stars together on the same tray.

Bake the smaller stars (3-5cms) for 10 minutes, and any bigger stars (7-10cms) for 15 minutes, until a very pale straw colour with the barest tinge of colour on the edges. Allow to set on the baking trays for 5 minutes before cooling completely on wire racks.

To make the orange buttercream frosting, beat the butter in a stand mixer fitted with the paddle attachment until pale and smooth.

Add the icing sugar, orange zest from 1 orange and the orange juice, and mix until thoroughly combined. If the orange flavour isn’t strong enough, add more zest from the second orange, not more juice (which could make the buttercream split or become too runny).