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Christmas shortbread

Yields1 Serving

On the second day of Christmas... we make shortbread! Seriously, every year since I was about 10 I reckon. And I promise you these ones are the best - so simple, buttery and beautifully crunchy (because floury, soggy shortbread is a waste of everyone's time and calories).

Basic recipe below, though you can flavour and pimp them however you like (I tried adding lemon and cinnamon myrtle for a perfumey, Aussie twist). Feeling extra indulgent? Half dip them in melted chocolate.

Ingredients
 200 g plain flour
 200 g softened butter
 100 g rice flour
 100 g caster sugar
 1 pinch salt
Directions
1

Set oven to 150C and line baking trays with paper

2

Add all ingredients to a bowl. Rub in butter then knead until everthing comes together in a silky ball

3

Roll out the dough about 1/4 inch thick (TIP: it’s easiest to do this between two sheets of baking paper. Less cleaning and easier to transfer)

4

Cut out any shapes you like and place on your baking tray.

5

Bake for around 20-30 mins until light golden. Keep re rolling and cutting shapes til you use all the dough (or give up and eat it, I’ve done that too)