This no-fail Traditional Christmas Shortbread is embarrassingly easy to make, uses 4 staple ingredients and takes very little time (and effort!) to make. And it keeps for ages, making it the perfect Christmas baking gift that everyone will love!
I love a great all-round easy baking project for the holidays, and these melt-in-your-mouth buttery shortbreads are such a cinch to make! But really, you don’t have to wait for the holidays to make these delicious cookies…they’re something I make throughout the year. They’re perfect with a cup of tea!
SHORTBREAD VARIATIONS
My Traditional Christmas Shortbread is actually just a basic shortbread recipe (shhh….don’t tell anyone!). Even though I make it plain for Christmas, you can throw in some nuts (macadamias are ahhmazing!), some cranberries for a festive touch, or even a few chocolate chips. FYI white chocolate and macadamias are to die for!
I ALSO USE THIS BASE RECIPE FOR:
Millionaire’s Shortbread 3 layers of heavenly sweetness
as well as my Chocolate Christmas Trees and Chocolate Royals (both recipes will be added very soon).
TOP TIPS FOR THE PERFECT TRADITIONAL CHRISTMAS SHORTBREAD
- By using chilled butter, you won’t need to refrigerate the dough before baking.
- Don’t overmix! Just mix until a dough forms.
- Weigh the dough and then divide it into 3 equal portions (this recipe makes 3 shortbread wheels).
- For perfect circles, roll each portion into a disc, roughly 15cm. Place it onto a lined baking sheet, then use a large cutter or tart ring to cut a perfect wheel. That way, your circle won’t go out of shape from being moved.
- Use a sharp knife to gently press markings into the dough, so that the wheel will break into portions easily.
I know you’re going to love this Traditional Christmas Shortbread recipe. Make them your own by adding nuts, chocolate or fruit, then enjoy sharing them to your friends and family this holiday season. Be sure to check out my Speculaas Sugar Cookie recipe for a truly spicy and festive vibe -they’re also great for gifting!
And please, if you make my Shortbread, be sure to leave a comment or a rating on my recipe below. I love hearing from you and will make sure I answer any questions you may have. If you do make this recipe, please tag me on Instagram I’d love to see what you’ve made!
Traditional Christmas Shortbread
Ingredients
- 200 g Plain flour
- 175 g Unsalted butter cold and cubed
- 100 g Cornflour
- 100 g Caster sugar plus extra, for sprinkling
Instructions
- Pre-heat oven to 165°C (fan-forced)
- In a stand mixer, combine the butter and sugar to form a paste.
- Add the cornflour and flour, then mix on low until it just comes together.
- Divide the dough into 3 equal balls
- On a lightly floured surface, roll each dough ball into a disc, about 1 cm thick. Each disc should be around 15cm diameter. Place onto a lined baking tray.
- Using your thumb and forefinger, pinch around the edges of the discs to create a pattern.
- Using a large knife, gently press lines into the discs, to create 8 portions.
- Bake for 14 minutes, until lightly golden. Cool on tray for 5 minutes, before transferring to a cake rack.
Notes
- will keep for a few weeks in a sealed container, or sealed in cellophane
- using cold butter means you won't need to refrigerate the dough before baking
- if you have a large round cutter (I use a 16cm tart ring) you can cut the rolled dough for a perfectly round circle
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