Traditional Christmas Shortbread

5 from 7 votes

Traditional Christmas Shortbread

Buttery, crumbly, melt-in-your-mouth shortbread made with just 4 ingredients. A nostalgic holiday favourite that’s perfect for edible gifts or a cosy afternoon tea. Includes tips for perfect texture, make-ahead storage, and festive variations.

Prep Time10

Cook Time14

Course: Afternoon Tea, Christmas, Dessert

Cuisine: Australian, Scottish

Servings: wheels

Calories: 911kcal

Ingredients

200 grams Plain flour
175 grams Unsalted butter cold and cubed
100 grams Cornflour
100 grams Caster sugar plus extra, for sprinkling

Metric - US Customary

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

Nutrition