Christmas shortbread

24 Dec

I decided to make shortbread as Christmas gifts, but am pretty fussy about shortbread and was hesitant to try a random recipe from the interwebs.

I found one on that not too many people had whinged about, and gave it a whirl.

It was very easy to make (this was my first time making shortbread, too), and the end result was awesome – it had a light, buttery, very crumbly texture.  It was perfect and I won’t even bother trying any other recipes – this one’s a keeper.

Before baking)

Excuse the shitty camera phone pics…

I cut them in various Christmassy shapes and dusted some with icing sugar, and let the kids drizzle some melted chocolate over others.  Packaged them up in cellophane cake pop bags, put homemade Christmas stickers on them and palmed them off to the relos as pressies.

Finished product)

Being Christmas Eve, I was in too much of a rush to get photos of them all packaged up.  Just deal, ok?  (Good excuse to make them another day and get some decent pics, though).

Recipe from

  • Melted butter, to grease
  • 225g (1 1/2 cups) plain flour
  • 120g (2/3 cup) McKenzie’s Rice Flour
  • 100g (1/2 cup) caster sugar
  • Pinch of salt
  • 225g cold butter, coarsely chopped
  • Plain flour, extra, to dust
  • Melted white chocolate, to decorate
  1. Preheat oven to 150°C.  Brush 2 large baking trays with melted butter to lightly grease.
  2. Combine the flour, rice flour, sugar and salt in a large bowl. Use your fingertips to rub in the butter until it resembles fine breadcrumbs. Turn onto a lightly floured surface and knead until smooth.
  3. Roll dough out until 1cm thick. Use a 5cm-diameter star-shaped pastry cutter to cut shapes from dough. Place on prepared trays. Bake in oven for 45 minutes, swapping trays halfway through cooking, or until shortbread starts to change colour. Cool on trays for 1 hour. Drizzle with chocolate to decorate.

(I only cooked them for about 20-25 minutes and it was long enough – do the recommended 45 minutes and they would be crap).


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