Traditional Christmas Shortbread
Servings: 3 wheels
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