Christmas shortbread

  • 10 mins preparation
  • 15 mins cooking
  • Makes 30 Item
  • Print


Christmas shortbread
  • 250 gram butter, at room temperature
  • 1/2 cup (110g) caster sugar
  • 3 cup (450g) plain flour
  • 1/2 cup (80g) icing sugar, sifted
  • 1 tablespoon hot water
  • food colouring and silver cachous (optional)


Christmas shortbread
  • 1
    Preheat oven to 160°C. Line 2 baking trays with baking paper.
  • 2
    Cream butter until pale. Gradually add sugar, beating until mixture is light and fluffy. Sift flour onto a flat surface and form a well in centre. Place butter mixture into well and knead ingredients to form a dough. Cover with plastic wrap and chill for 20 minutes.
  • 3
    Halve mixture. Roll or press each piece, until 7mm thick. Cut into Christmas shapes. Arrange on prepared baking trays. Use a skewer to make a small hole near top of each biscuit.
  • 4
    Bake for 10-15 minutes, until golden. Stand for 5 minutes, transfer to a wire rack to cool completely.
  • 5
    Make icing by beating icing sugar and water in a bowl until smooth. Tint with food colouring, if desired. Drizzle or pipe icing onto biscuits to decorate. Add silver cachous. Thread ribbon through hole.


Try a small star cutter to make a festive ribbon hole.