This Spiced Christmas Shortbread recipe is the classic shortbread you know and love but coated in your favourite Christmas spices.
How good is shortbread? No, really. How. Good. Is. Shortbread???
In case you didn’t work it out already, I loooooove shortbread cookies. Buttery and crumbly and totally crisp. There are a bazillion recipes for shortbread out there but this one is different.
This my friends is Spiced Christmas Shortbread. I know I’m getting in early with the Christmas recipes but
- It’s just over 5 weeks away, so time to get planning and
- read on ….
I nearly only did one post this week. If you read my last post (Cranberry White Chocolate Scones) you would know that my cousin is getting married this weekend coming and being that I do some baking here and there 😉 she asked me to make her wedding cake. Ummmm, yeah, of course! Is that even a question??? Well, that’s gonna keep me very busy this week, so I figured, I’ll just post one recipe (that I managed to bake and photograph on Friday night, leaving me the entire weekend to be totally focused on wedding cake – winning!).
Then when I was typing up the post for those scones, I found these little beauties in my backup files. I’m not sure why they were there in the first place. I can only assume I was too busy to fit them in last year because I remember making them and I remember how good they were. So much so that I was actually searching for this recipe the other day when I was planning on making some shortbread.
Anyway, here they are. Spiced Christmas Shortbread Cookies. How cute 🙂 You can see them sitting pretty atop my Boozy Eggnog Panna Cotta from last Christmas too.
They have that definite shortbread-iness about them. Crispy, crumbly, super buttery and oh so yum but these little stars are coated in your favourite Christmas spices.
You should make a bunch of these and put them in cute little cellophane bags and give them as Christmas gifts. Shortbread cookies are so easy to make, quick to make and I don’t know anyone who doesn’t love them (I’m sure those people exist but they wouldn’t still be reading so it’s ok to say that now).
Anyway, I’m so glad I was able to share another recipe with you this week when I was so sure I would let you down and only post one and I hate letting you guys down, ’cause your my people. I like to look after my people.
For the Shortbread
- 115 g (1 stick / 1/2 cup) unsalted butter, softened
- 50 g caster (superfine) sugar
- 130 g (1 cup) plain (all-purp) flour
- 40 g rice flour
- 2 tablespoons golden caster sugar - (notes)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- pinch of ground cardamom
- pinch of ground ginger
- 1/2 teaspoon moscavado or dark brown sugar
- Preheat oven to 180C / 350F / 160C fan forced. Line a cookie tray with baking paper.
- Beat together butter and sugar until light and fluffy. Sift together the flour and rice flour, then add to the butter and sugar in 3 lots until fully incorporated.
- On a lightly floured surface, knead the dough with your hands until it all comes together. Roll out to 1cm thickness and use a cookie cutter to cut out as many cookies as possible. Re-roll any scraps and cut out more cookies. Use a palette knife to help you to transfer the cookies to the baking tray.
- Bake for around 20-25 minutes until just starting to turn golden on the edges.
- Mix spice mix ingredients together rubbing between you fingers to distribute everything well.
- Spray the cookies lightly with cooking oil spray then coast in the spice mix.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
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