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Christmas shortbread biscuits recipe

Christmas shortbread biscuits recipe



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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Shortbread

Great shortbread has always been a Christmas tradition in our family. A few years ago I started to experiment with my great grandmother's recipe, to make it quicker and easier to make. It's now a family tradition (and expectation) that ALL our family members receive a small gift box of my shortbread at Christmas.

69 people made this

IngredientsServes: 12

  • 250g butter softened (low salt or unsalted)
  • 110g caster sugar
  • 280g plain flour, sifted
  • 50g cornflour, sifted
  • 50g rice flour, sifted
  • Caster sugar, to sprinkle after cooking

MethodPrep:10min ›Cook:55min ›Ready in:1hr5min

  1. Preheat oven to 150 C Fan / 170 C otherwise. Place the butter and sugar in a mixer or food processor and cream until pale.
  2. Once well mixed, add the flours and blend briefly, just until thoroughly combined.
  3. Tip into a buttered Swiss roll tin (23x33cm) and, using lightly floured hands, press down so it is level all over.
  4. Prick all over with a fork. Do this carefully, so that you do not disturb the level surface, then bake in the preheated oven for 50-60 minutes. What you are looking for is a uniform pale golden colour all over. Do not allow it to become too dark.
  5. Remove from oven and cut into squares or fingers in the tin, sprinkle the top with caster sugar. Leave for 5 minutes or so then carefully turn out onto a wire rack, and allow it to cool. Store in air tight container. ENJOY!!!

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Altered ingredient amounts.Doubled recipe for one small cookie sheet US size-28 Jan 2010


Shortbread is a traditional Christmas treat that&rsquos loved by many.

If you&rsquore after a delicate shortbread, these shortbread cookies might be your perfect shortbread match. They&rsquore crisp and light with a buttery smoothness.

For a more textured and sweet Scottish Shortbread, you can find our Traditional Scottish Shortbread Recipe here.

Embossed rolling pin recipe

This recipe works well with an embossed rolling pin.

Not all cookie recipes work so well, but the pattern holds together nicely when you use this recipe.

Here we&rsquove used a Christmas-themed rolling pin, but there are so many wonderful designs to choose from.


Recipe Summary

  • 3 cups all-purpose flour
  • ¾ cup white sugar
  • ¼ teaspoon salt
  • 1 ½ cups cold butter
  • ½ teaspoon rum extract
  • ½ teaspoon almond extract
  • 2 tablespoons cold water
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 2 teaspoons milk
  • 1 drop food coloring, or to desired shade (Optional)
  • 1 tablespoon colored edible glitter, or as desired

Whisk together flour, sugar, and salt in a large bowl with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.

Place the dough onto a floured work surface, and sprinkle with flour roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.

Preheat oven to 325 degrees F (165 degrees C).

Bake the cookies just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.

For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.


Chocolate Star Shortbread - Christmas Treats Recipe Blog Hop

Today I’m joining the Christmas Treats Recipe Challenge Blog Hop and bringing you a lovely star shaped shortbread biscuit.

These chocolate decorated star biscuits are a version of my nan’s shortbread that I first shared here on the blog back in 2014.

For these star chocolate dipped biscuits I’ve made a plain version of the mix and rolled it a little thinner than the first time I shared the recipe. They bake a little quicker as they are thinner and with a small star cutter you’ll get approximately 100 biscuits from this mix. I’ve done 2 different ways to decorate them, one where you dip them into melted chocolate and add sprinkles of your choice, the other a ‘splatter with chocolate’ technique.

It seems that a few of the ingredients in the recipe are things that are known by different names or that may differ a little around the world. I’ve added in brackets what you may know the specific ingredients as.

Christmas Treats - Chocolate Dipped Star Shortbread

- makes approx 100 small biscuits, 50 dipped and 50 splatted

225g, 8oz, 1 cup: margarine or butter (any kind of spreading marg or block baking marg is fine as long as it's NOT low fat, it just goes all watery when you beat it)

115g, 4oz, 3/4 cup: icing sugar (powdered sugar)

225g, 8oz, 2 cups: self raising flour (2 cups of all purpose flour with 3 teaspoons of baking powder added)

115g, 4oz, 3/4 cup: corn flour (cornstarch)

200g, 7oz chocolate (any that you like is fine)

Sprinkles of your choice, mine are Hundreds and Thousands

Small star shaped cookie cutter, mine is 1.5” across (just under 4cm)

Parchment or non stick baking paper

Put the oven on to 180c, 350f, gas 4

Put your margarine/butter in a bowl and add the sugar. Allow the butter or marg to soften a little and then beat until light and fluffy. Use a wooden spoon, a hand mixer or food mixer.

Add the self raising and corn flour and combine with a spoon or knife. Once the mix looks a little like breadcrumbs you’ll need to squeeze it with your hands. At first it will seem very dry but keep squeezing and eventually it will come together.

Knead lightly until it forms a smooth ball and then lightly flour the surface and roll out to 1/2 cm thickness.

Bake on a greased or lined baking tray for 8 - 10 minutes until a light golden brown.

Remove from the oven and let them firm up for just a few minutes on the baking tray and then transfer to a cooling rack.

While they are cooling, prepare a tray with some baking parchment or greaseproof paper.

Melt the chocolate, either in the microwave or in a bowl over a pan of water. Get your sprinkles ready.

Dip a star biscuit into the chocolate, give it a little jiggle to allow excess chocolate to drip off and then lay it on the parchment paper and sprinkle immediately with sprinkles.

Delicious and oh so pretty!

You might find that the melted chocolate starts to solidify after a while, just give it a 5 second blast in the microwave to turn it more liquid again. Go gently remember when melting chocolate in the microwave, short burst and a stir is better, it’s easy to overdo it and ruin your chocolate.

You can use any chocolate for this as I said, I made a batch with white chocolate to which turned out very pretty too.

I confess, that after 50 dipped stars I was getting a bit fed up, it’s not especially quick! For the other 50 stars I went for a much quicker decorating technique.

Take a piece of parchment or non stick baking paper and lay all the star biscuits on top. Dip a spoon into your melted chocolate, hold it quite high above the biscuits and just flick it from side to side. You might get the odd splodge but if you keep the spoon flicking quickly you’ll gets lots of fine lines of chocolate in all directions. You can always eat the splodged ones to test they are ok!

The chocolate will set very quickly and when you remove the star biscuits from the paper, you’ll be left with this:

I would suggest you just tidy all this chocolate up into your mouth. That’s what I did!

There you have it, a whole load of delicious chocolate decorated star shortbread biscuits, perfect for sharing with a cup of tea or gifting in a little bag with a ribbon tie.

Now check out the other Christmas Treat recipes that my creative blogging friends have bought you:


The 3-ingredient Christmas shortbread recipe that mums are going wild over

It’s the shortbread recipe that has become a favourite with Aussie mums in the lead-up to Christmas.

The simple cooking method uses just three ingredients - butter, caster sugar and plain flour - which many already have in their fridges and pantries.

The recipe makes around 20 biscuits, making it the perfect option for a budget-friendly edible gift.

The biscuits can be cut into any Christmas shape - try stars or trees - using cookie cutters, to give them a festive feel.

The recipe has proven to be a big hit with bakers around the country.

This easy shortbread recipe is great for Christmas baking. Credit: New Idea Food


Pre-heat the oven to 170C / 160C fan / 340F and prepare your baking trays

Get your child to line two baking trays with baking /parchment paper.

Add the ingredients a mixing bowl

Get your toddler to weigh the flour into a small bowl then add to a large mixing bowl. Do the same with the cornflour. Add the salt, then give everything a quick mix.

Get your kids to weigh the sugar out and add it to the mixing bowl.

Finally, get your child to weigh the butter (225g) and then using a butter knife, cut into small pieces. Add it to your mixing bowl.

Form the shortbread dough

Using your finger tips, rub your mixture together until you have fine breadcrumbs. If you’ve never done this before it is literally as simple as rubbing the butter in with the flour until it breaks down into small pieces. It’s a great job for little chefs as they get the chance to get their hands a bit messy and really feel the texture change.

Once you have a fine breadcrumb, start bringing it together, kneading it lightly and squeezing it together until you have a smooth dough.

Roll out your shortbread

Roll the dough out between two pieces of baking paper until it is no more than about 1cm thick. If you find the shortbread sticking to your rolling pin, try putting a layer of shortbread on top – it should help. You can also use a layer of baking paper underneath your shortbread instead of sprinkling flour down on our worksurface. It’ll stop it sticking and is a lot less messy than flour!

Cut your shortbread into any shape you want and place them on your baking tray. We used our new Christmassy snowflake cutter but a Christmas tree or star would also make a great festive cookie. Prick the biscuits lightly with a fork.

Re-roll the scraps of dough and cut more out.

Chill the baking trays for at least 30 minutes (to stop them spreading too much during cooking). The fewer times you re-roll the dough the better. Ours started to turn a bit greasy (because the butter was melting) as we re-rolled them out loads but they still tasted nice!

Cook the christmas shortbread

Bake in the oven for about 20 minutes. They’re ready when they’re just starting to turn golden brown at the edges. Leave them on the baking tray for a few minutes then pop them on a wire rack to cool.


Edible Christmas gifts: Recipes for shortbread, biscuits, mince pies and more

  • Helen Goh's hazelnut praline and Frangelico truffles (Recipe here).. Photo: William Meppem
  • Dan Lepard's pistachio almond butter biscuits (Recipe here). Photo: William Meppem
  • Katrina Meynink's rose, white chocolate, Turkish delight and pink peppercorn rocky road (Recipe here). Photo: Katrina Meynink
  • Or her licorice, pear, shortbread and mukhwas rocky road (Recipe here). Photo: Katrina Meynink
  • Adam Liaw's cherry chinotto cordial (Recipe here). Photo: William Meppem
  • Forget frankincense and myrrh and make this gold almond praline (Recipe here). Photo: Marcel Aucar
  • Adam Liaw's brown sugar cookies sprinkled with salt (Recipe here). Photo: William Meppem
  • Chocolate-chip macadamia shortbread (Recipe here). Photo: William Meppem
  • Karen Martini's chai cookies (Recipe here). Photo: Bonnie Savage
  • Dan Lepard's spicy ginger Christmas biscuits (Recipe here). Photo: William Meppem
  • Healthy rum balls aka protein balls - Jill Dupleix suggests adding two tablespoons of rum to 'Christmas-ise' her version (Recipe here). Photo: Edwina Pickles
  • Traditional Christmas fruit cake (Recipe and video here). Photo: Anu Kumar
  • Karen Martini's Christmas gingerbread (Recipe here). Photo: Marcel Aucar
  • Watch our step-by-step video with Dan Lepard showing how to make and decorate shortbread shapes here. Photo: Stephen Claxton
  • Buy the best quality fruit and chocolate you can for Karen Martini's paneforte bianco (Recipe here). Photo: Marina Oliphant
  • Karen Martini's Christmas chocolate 'bark' bars (Recipe here). Photo: Marcel Aucar
  • Honey Turkish delight discs (Recipe here). Photo: William Meppem
  • This Turkish delight and macadamia White Christmas is unlike the ones you used to know . (Recipe here). Photo: Marcel Aucar
  • Dukkah, an Egyptian spice mix, adds an instant nutty crunch to everything from salads to dips, (Recipe here). Photo: Edwina Pickles
  • These roasted spices will perfume your house. Garam masala spice mix (Recipe here). Photo: Marina Oliphant
  • Easy piccalilli pickle (Recipe here). Photo: William Meppem
  • Dan Lepard's vegan-friendly gluten-free avocado Christmas cake (Recipe here). Photo: William Meppem
  • Brown sugar shortbread with glacé fruits (Recipe here). Photo: William Meppem
  • Adam Liaw's summery peach and plum barbecue sauce (Recipe here). Photo: William Meppem
  • Adriano Zumbo's 'Macaroni Road' - rocky road studded with colourful macaron shells, (Recipe here). Photo: Supplied
  • Three Blue Ducks' preserved lemons are great for tagines (Recipe here). Photo: William Meppem
  • Jane and Jeremy Strode's fruit mince pies (Recipe here). Photo: Steven Siewert
  • Or hand out jars of Stephanie Alexander's Christmas mincemeat which can be left to mature until next year (Recipe here). Photo: Marina Oliphant
  • Philippa Grogan's gorgeous gingerbread house (Recipe and video here). Photo: Kristoffer Paulsen
  • Or assemble a freestanding biscuit Christmas tree (Recipe here). Photo: Murdoch Books
  • Karen Martini's grown-up blood orange jubes spiked with Campari (Recipe here). Photo: Marcel Aucar
  • White chocolate truffles with fresh raspberry centres (Recipe here). Photo: Murdoch Books
  • Or try these chocolate truffles with a chilli kick (Recipe here). Photo: Marina Oliphant

Get crafty this Christmas with our favourite festive projects. From preserves to mince pies, these (edible) heartfelt homemade gifts are sure to impress your friends and family.


Preheat the oven to 160 degrees.

Add the butter and caster sugar to a mix master or similar and mix on high until creamed and light and fluffy.

Slowly add the plain flour, a little at a time to the mix. The mixture should resemble a thick dough.

Place the dough on a floured board and roll out to approximately 4mm thick. Use cookie cutters to cut out any shapes you desire.

Transfer the cookies to a cookie tray lined with baking paper.

Cook for 10 - 12 minutes. Remove from the tray and place the cookies on a rack to cool.

Recipe Hints and Tips:

  • The dough can be frozen for up to two months. Once mixed, wrap in plastic wrap and freeze (with the use-by date).

About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age . Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan Jody's voice is a sure fire winner when you need to talk to Mums. Read Less


Scottish Shortbread

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Recipe Description

If you knew my Scottish friend Deirdre Whittington, then you could probably hear her voice in your head as she gave the recipe instructions for making her national dish. Shortbread is a traditional Scottish biscuit that is made of only three ingredients in the strict ratio of 3:2:1 for the flour, butter and sugar. Her instructions included, “I usually use one pack of butter 250g. Work the rest out (If you can’t I am happy to talk you through it).” That’s the Maths teacher in her coming out in that last quote, and you’d better heed her instructions to the letter.

Of course, there exists many deviations from the original recipe, but if you want true Scottish shorties, it’s best to stick to this age-old formula. Unlike other forms of biscuits, it does not contain any leavening such as baking powder, or even eggs.

The trick to working with these ingredients is to be gentle and not overwork the dough so that the gluten does not form long strands and toughen the shortbread. But you’ve also got to work it enough so that the shortbread is not too crumbly.

I find that gathering small handfuls of dough and squeezing them lightly, then pressing them into a bigger lump allows me to form the dough to the right consistency.

Shortbread is traditionally formed into one of three shapes—fingers, rounds or petticoat tails, which are wedges cut from a large round disc after it comes out of the oven. For our shoot, we just shaped them into fingers and rounds, but you may cut them into any shape you wish. After shaping the shortbread you’d have to gather the off-cut pieces and roll them out again, so it is crucial that you handle the dough lightly to avoid overworking the gluten.

Unless you are able to correctly gauge how to roll out the dough to the desired thickness, I would use two chopsticks or wooden spoons to stop the rolling pin from pressing the dough any thinner. If cutting into fingers, try to cut them into rectangles of about 5 centimetres long by 2 centimetres wide, then prick the top with a fork. Or you can cut the dough into rounds with the rim of a glass tumbler, then make a smiley face with a chopstick and a small spoon.

Shortbread is often associated with Christmas and Hogmanay festival, but it is also reserved for special occasions such as weddings. It is delicious any time of the year, and especially decadent if dipped into melted chocolate.

With the 2020 Edinburgh Festival, which was usually held throughout the month of August, going virtual due to Covid-19, you may want to enjoy this arts extravaganza online while munching on your homemade Scottish shortbread.


More Easy Christmas Cookie Recipes

If you loved these Christmas shortbread cookies, here are a few more of our favorite Christmas cookie recipes to try!

Look how adorable these easy Christmas shortbread cookies turned out! Don&rsquot be afraid to change the shape or decorations and make them for any occasion. Leave us a comment below and let us know how much you loved these!


Watch the video: Μπισκότα βουτυρου για ζαχαροπαστα για γλασο για βαφτιση. butter cookies fondant Αγαπα Με Αν Dolmas (August 2022).