Traditional Christmas Shortbread
The smell of butter and sugar baking into golden perfection? That’s Christmas in my house! And this Traditional Shortbread is one of the first bakes of the season —always made with compulsory carols playing in the background. 
If you love simple, nostalgic bakes like this, you’ll want to try my Millionaire’s Shortbread—same base, but dressed up in caramel and chocolate. For more holiday spirit, try my Speculaas Sugar Cookies and Gingerbread Cupcakes. They are full of festive flavour! But when you’re after a humble, buttery biscuit with timeless appeal, this old-fashioned shortbread never misses.
❤️ Why You’ll Love This Recipe
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Four pantry staples – Just butter, sugar, plain flour, and cornflour. That’s it.
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Unbeatable texture – Crisp at the edges, soft and short in the middle.
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No fridge time needed – Made with cold butter, so you can bake straight away.
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Perfect for gifting – These shortbread rounds look lovely wrapped in cellophane or nestled in a tin.
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A blank canvas – Keep it traditional or dress it up with zest, nuts, or spice.
📝 Key Ingredients
Traditional shortbread relies on just a few ingredients. Each one matters—so use the best you’ve got.
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Unsalted Butter (cold, diced) – The hero ingredient. Cold butter keeps the texture short and crumbly.
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Caster Sugar (superfine sugar) – Finer than granulated sugar, it dissolves easily for a smooth texture.
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Plain (All-Purpose) Flour – Keeps the structure light and crumbly.
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Cornflour (Cornstarch) – Adds that signature soft, sandy texture and helps with binding.
📌 Need to make your own caster sugar? Blitz regular sugar in a food processor for a few seconds until fine.
🍯 Variations and Substitutions
Looking to mix things up? Here are a few ways to adapt this traditional recipe:
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Chocolate Dipped – Once baked and cooled, dip edges in dark chocolate and allow to set.
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Lemon or Orange Zest – Stir zest through the dough for a citrusy lift.
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Festive Spice – Add ½ teaspoon of ground cinnamon, nutmeg, or ginger.
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Chopped Nuts – A handful of finely chopped macadamias or pistachios gives a bit of crunch.
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Vanilla – A splash of vanilla extract deepens the flavour, though it’s not traditional.
🥣 Step-by-Step Instructions
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Preheat your oven to 165°C (fan-forced). Line a baking tray with baking paper.
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Cream the cold butter and sugar in a stand mixer until smooth and just combined—don’t overdo it.
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Add the flours and mix on low until the dough just comes together. It should be soft, but not sticky.
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Divide the dough into 3 even portions.
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Shape each into a round, roughly 15cm in diameter and 1cm thick. Use your hands or press into a ring mould if you want a clean edge.
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Pinch the edges of each disc with your fingers for a traditional finish.
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Score into 8 wedges using a sharp knife, but don’t cut all the way through.
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Bake for 14–16 minutes, until just golden at the edges.
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Cool on the tray for 5 minutes, then sprinkle with extra sugar and transfer to a wire rack.
📸 Don’t forget to take a snap before the first wedge disappears—shortbread has a way of vanishing fast!
👩🏼🍳 Expert Baking Tips
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Cold butter is key – It helps create that perfect crumb and avoids a sticky dough.
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Don’t overmix – Stop mixing as soon as the dough comes together.
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Score gently – This makes breaking the wedges easier without affecting bake time.
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Use a tart ring – If you want perfectly even rounds, press the dough into a tin or ring.
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Dust while warm – Sprinkle sugar on just-cooled shortbread for that traditional look and a bit of sparkle.
🫙 Storage Suggestions
Shortbread keeps beautifully, which makes it ideal for make-ahead baking and edible gifts.
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Room Temp – Store in an airtight container or tin for up to 2 weeks.
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Freezer Friendly – Baked and cooled shortbread can be frozen for up to 3 months.
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Layer with baking paper – If stacking in a tin, use paper between layers to prevent sticking.
🍽️ Serve With
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A cup of tea—Earl Grey or breakfast blend both work beautifully.
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A glass of mulled wine or a Cosmopolitan Spritz
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Add to a Christmas dessert table with Christmas Rocky Road, Christmas Chocolate Fudge, and Four Ingredient Christmas Cake for a nostalgic spread.
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Wrapped in parchment and ribbon for heartfelt holiday gifts.
❓ Frequently Asked Questions
Can I freeze the dough before baking?
Yes! Shape into discs, wrap well, and freeze for up to a month. Thaw slightly, then bake from chilled.
Can I shape these into cookies or cut-out shapes?
Absolutely! This dough works well for festive cookie cutters—just roll it out a little thinner.
Do I have to use cornflour?
Cornflour gives shortbread its soft texture. You can replace it with more plain flour, but the result will be slightly firmer.
Can I double the recipe?
Absolutely. This shortbread doubles (and even triples) beautifully—just make sure to bake in batches so the rounds don’t touch.
Why is my shortbread too crumbly?
If it’s falling apart before baking, it might need a touch more butter. If it’s crumbly after baking, that’s normal—it’s meant to melt in your mouth!
💌 Stay Connected
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📸 Share Your Bake!
If you bake this Traditional Christmas Shortbread, I’d love to see it! Share your creation by tagging me @apple.cake.annie on Instagram or using the hashtag #applecakeanniebakes. Let’s keep these beautiful traditions alive together.
Traditional Christmas Shortbread
Ingredients
- 200 grams Plain flour
- 175 grams Unsalted butter cold and cubed
- 100 grams Cornflour
- 100 grams 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
