Afternoon everybody! As we get nearer to Christmas, I know people will probably be getting more and more busy with the jobs that the holidays bring with them, so today I thought I would share a super easy recipe for shortbread that I will definitely be giving out as Christmas presents this year.
Shortbread is one of my favourite treats throughout the year, I love the crumbliness and sweetness of it and really wanted to come up with a way to make this classic tea-time treat a bit more seasonal. This is a traditional shortbread recipe with the addition of a few spices to give it more of a festive flavour. The dough contains only a small amount of spices so that the flavour isn’t too overpowering, as the ‘Christmas Sugar’ is the real treat here and I didn’t want to distract from that.
I used Christmas-shaped cookie cutters for these biscuits, but I will be making the more traditional ‘petticoat tails’ shape as well, so just because the flavouring is seasonal the shapes don’t have to be! I’ve absolutely loved sharing my Christmas bakes with you this year, and I hope you’ve been enjoying reading them as much as I have done writing them, so happy baking! 🙂
Ingredients (Makes 12 biscuits)
For the shortbread:
125g Butter (unsalted)
55g Caster Sugar
180g Plain Flour
Pinch Ground Ginger
Pinch Ground Nutmeg
Pinch Ground Allspice
Pinch Ground Cinnamon
For the Christmas sugar:
20g Caster Sugar
½ Tsp Ground Cinnamon
½ Tsp Ground Ginger
½ Tsp Ground Nutmeg
½ Tsp Mixed Allspice
– Preheat the oven to 170C/150C Fan/ and line a baking tray with baking parchment.
Add the butter and sugar to a large mixing bowl and cream together until well combined.
Sieve the flour and spices into the bowl and work into a smooth dough using your hands (this won’t happen immediately so don’t worry).
Roll the dough out on a lightly floured surface and cut into either traditional rectangle fingers using a kitchen knife, or use Christmas-shaped cookie cutters to cut out festive shaped biscuits.
Place the biscuits on the prepared baking tray and chill in the fridge for 20 minutes.
Whilst the biscuits are chilling, prepare the Christmas sugar:
Add the remaining caster sugar and spices into a small bowl and stir together until the spices are evenly spread throughout the sugar and leave to one side.
Remove the baking tray/biscuits from the fridge, lightly prick with a fork and sprinkle a little of the Christmas sugar over the biscuits. Place the baking tray in the centre of the oven and bake for 10-15 minutes, until the biscuits are pale golden brown and a slightly darker golden brown around the edges(start checking from 10 minutes as they can catch very easily from here).
Remove from the oven and leave to cool for 2 minutes on the baking tray, before coating in the Christmas sugar and leaving to cool completely on a wire rack.
Once cool, serve with a hot chocolate and enjoy!
Coming Next: Boxing Day Stromboli