I love making my own shortbread, and it’s such an easy make, so it’s no surprise that Festive Shortbread makes an appearance each Christmas!
At this time of year I tend to make either traditional shortbread, or some fun stars with various toppings. Makes approximately 20 stars depending on size… a couple of rounds you can score to snap into triangles if you’re feeling traditional, or of course the classic shortbread fingers.
What You Need
150g Plain Flour
50g Caster Sugar
Caster Sugar for Dredging/Chocolate for dipping/Icing sugar for icing… seriously, you get the idea….
How to Make Them
Preheat oven to 150°c/300°f/gas mark 1-2
Sift the Flour and Sugar together in a bowl. (Is “Sift” a weird word? Sieve it? Still weird… anyway….)
Work the butter into the dry ingredients by squeezing gently with one hand, keeping it in one piece until it binds together, (if it’s a bit too dry, I literally wet my hand under a tap to add a little bit of moisture…)
Lightly flour a board, and roll out, if you’re making “rounds”, divide into two pieces, roll to approx 1cm thickness keeping a round shape. If you’re making “fingers” roll into a rectangular shape to approx 1cm thickness, if you’re cutting stars as I have, roll to 1cm thickness and cut them out, but try not to work the dough too much when you’re re-rolling it out…
Put your dough – in whatever form you have so created – into a lined baking tray (say’s greased in the book, but I use greaseproof baking paper it’s up to you really)
Prick the surface of the dough with a fork or a cocktail stick, or something pointy… I score or prick larger, thicker biscuits, but don’t bother so much with smaller stars or shapes.
Place into the centre of the oven and bake for approx, 45 minutes for two rounds, or around 25-30 mins for shapes – it might be less for some ovens, and for smaller shaped shortbread so keep an eye on it! It’s done when the shortbread is firm and lightly browned
When cooled divide if necessary, and eat…or decorate….
For more Christmas baking – Check out my gingerbread cupcake recipe here.
Traditional – When cooled, sprinkle with a light dusting of caster sugar or icing sugar; and place them onto a cooling rack (see why I use baking paper now!)
Chocolate – melt some chocolate either in the microwave, or over some water in a bowl (bain-marie) and when cooled, dip your shortbread into it
Iced – mix 250g icing sugar with about 4–5 teaspoons water, add the water gradually and stir until it’s the desired thickness.
Add any decorative elements you like and allow to set if necessary. These last a good few days if stored in an airtight container.
Do you do any Christmas baking? This is definitely a favourite recipe; so I’d love to know if you decide to give it a try!