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Christmas Shortbread

Christmas Shortbread

Ahh Christmas Shortbread. One of my husband’s favourite things at this time of year. Well at any time of the year really, but come December he is itching for a batch or two of Christmas Shortbread to be baked.

I’ve taken the lead from his mum and I use her recipes. She has two, both are long time family recipes that have been tried and tested over the years. This one is the current favourite. It’s not quite as sweet as some shortbread recipes and it has an amazing short texture. Soooo good!

As well as keeping hubby happy, it makes for the perfect Christmas gift. I’ve just bagged up a double batch ready to give out to kindy, ballet and swimming teachers as an end of year thank you. Quick and easy to do and it’s always nice to give something homemade. Now I just need to keep hubby away from the goodiebags!!

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around 50 biscuits
1 hour
Christmas Shortbread

Ingredients

250g butter, softened
1/3 cup cornflour
1/3 cup icing sugar
1/4 cup castor sugar
1 teaspoon vanilla
2 1/3 cups plain flour
Sliced glace cherries, optional

Instructions

1
Place the butter into the bowl of a mixer and sift in the icing sugar, cornflour and castor sugar. Add the vanilla and beat on low to medium for a couple of minutes until all the ingredients are well incorporated and smooth.
2
Sift in the plain flour and mix on low speed until it has been incorporated.
3
Place a large sheet of glad wrap or cling film onto the bench. Tip the mixture onto the glad wrap and form into a long log, about 3 cm across. Wrap tightly in the glad wrap, shaping either into a square or round shaped log. Place into the fridge for at least 30 minutes to chill and become firm.
4
Set the oven to 160 degrees. While the oven is heating, remove the dough from the fridge. Cut into 3-4 mm discs and place these onto a baking paper lined oven tray. Decorate the shortbread with a piece of glace cherry or use a fork to create a pattern.
5
Bake in the oven for 20-25 minutes. The shortbread should be just turning golden and starting to crisp up. Cool on the baking tray for a few minutes then transfer to a wire rack to cool completely.
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