Spiced Christmas Shortbread Recipe
Layers of crumbly all-butter Scottish shortbread topped with thick, slow-cooked caramel and a glossy blanket of Belgian chocolate.
Ingredients
- • 280g (10oz) Plain Flour
- • 60g (2oz) Corn Flour
- • 225g (8oz) Butter (we prefer salted for shortbread)
- • 113g Caster Sugar (4oz)
- • 1 tsp Cinnamon
- • 1/2 tsp Nutmeg
- • 1 tsp Allspice
Preparation Steps
Preheat the oven to 180C/356F
Mix the softened butter and sugar together with a hand mixer. You do not want to cream it as you would for a cake, just mix until combined.
Add the flour, corn flour, and spices.
Stir together using a wooden spoon, and then use your hands until it forms a dough.
Place the dough in the fridge for half an hour to allow it to firm up.
Roll the dough out until it is about 5mm thick.
Use a cutter to cut your preferred shape. We like stars for Christmas!
Place the shortbread on a lightly greased tray or one lined with baking paper. The shortbread does expand a little, so you will need more than one tray, and you want to space them out so they won't touch as they bake.
If the rolling and cutting took a while, refrigerate them for another 30 minutes to help them keep their shape, or you can bake them immediately.
Bake for 15-20 minutes, until they just start to colour slightly on the edges.
Sprinkle with caster sugar once they're out of the oven, or decorate once they're cooled.
Allow them to cool on the tray. They will still be soft but will harden up as they cool.