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    Create Bake Make / Christmas / Christmas Shortbread | Classic Recipe

    Christmas Shortbread | Classic Recipe

    Published: Dec 11, 2013 · Modified: Oct 27, 2021 by Lauren Matheson ·

    730 shares
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    Jump to Recipe Print Recipe

    This classic Christmas Shortbread recipe takes no time at all to make, requires just FIVE simple ingredients and really is the BEST Shortbread you will ever make! This easy recipe takes less than half an hour to make and bake and you can be as creative as you like when it comes to the shapes you use to make your Shortbread.

    Two pieces of shortbread on a marble platter

    Is there anything better than shortbread at Christmas time?  This is the only time of the year I ever make this and i just LOVE the stuff!

    Why you will love this recipe:

    • Easy to make – you can make and bake this Christmas Shortbread in less than 30 minutes.
    • FIVE ingredients – you won’t need any fancy ingredients for this recipe!
    • Perfect homemade gift – simply place into a clear cello bag to gift to family and friends.
    • Make ahead – this Shortbread can be stored for up to two weeks in an airtight container.
    Stack of Shortbread Stars

    Ingredients

    Please note you will find the full ingredient list and method in the recipe card below.

    • Plain flour – also know as all purpose flour. You will also need a little extra to dust your bench.
    • Butter – it is important to have the butter at room temperature for this recipe.
    • Rice Flour – this helps to give your shortbread its ‘shortness’
    • Vanilla Extract – you can also use vanilla extract for this recipe.
    • Caster Sugar – also known as superfine sugar.

    How to make Christmas Shortbread:

    1. Combine the butter, caster sugar and rice flour until pale and creamy
    Butter and sugar in a bowl

    2. Add the vanilla extract and flour and combine.

    3. Turn the mixture onto your bench and bring together before lightly kneading.

    4. Cut out the Shortbread shapes and bake!

    Expert Tips for Making Christmas Shortbread:

  • Before starting this recipe, it’s important that your butter is soft as it will take longer to combine with the sugar and rice flour if firm.
  • Don’t worry too much if your mixture hasn’t formed a smooth dough, you can shape the mixture to form the ball on a floured bench top.If making this recipe in a warm climate, you may need to place the dough into the fridge to chill, as the butter it contains will begin to melt quite quickly
  • Try not to handle/roll the dough too much as it will go soft.
  • For best results, I like to roll out half of the dough at a time (the other half  I put in the fridge) and I roll it onto a piece of baking paper. 
  • To transfer to your baking tray, I suggest using a metal egg flip as it has a ‘crisper’ edge to help keep the sides of your shortbread nice and clean.
  • The cooking time for this recipe is based on using an 8 cm wide cutter, if you are using a different shape/sized cutter, your baking time will vary.
  • To store, place in an airtight container in your pantry and enjoy within 14 days.
  • The cooked biscuits are also freezer friendly.
  • Watch how to Make This Shortbread Recipe Below:

    Looking for more Christmas Baking Recipes?
    • Easy Caramel Fudge Recipe
    • White Christmas Slice | A Melt and Mix Recipe
    • No Bake Chocolate Christmas Slice
    • Vanilla Christmas Cupcakes
    • 4 Ingredient Christmas Fudge
    • Easy Christmas Cake Recipe
    • Almond Shortbread
    • The BEST Christmas Cut Out Biscuit Recipe
    • Steamed Christmas Pudding
    • Easy Pavlova Recipe
    • Rocky Road Christmas Pudding
    • Trifle Recipe | Easy No Bake Dessert

    Wanting to make this recipe in a Thermomix? You can find Thermomix instructions here.

    Christmas Shortbread Recipe

    Lauren
    Do you want to learn how to make the BEST Shortbread Recipe? I've got all of my tips and tricks in this post – PLUS the best Shortbread Recipe.
    4.82 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Total Time 32 minutes mins
    Course Biscuits, Snacks
    Cuisine Australian
    Servings 30 biscuits
    Calories 70 kcal

    Equipment

    • 2 x baking trays
    • Biscuit cutters

    Ingredients
      

    • 250 grams butter softened
    • 125 grams caster sugar
    • 25 grams rice flour
    • 1 teaspoon vanilla extract
    • 375 grams plain flour

    Instructions
     

    • Preheat oven to 190 degrees and line 2 trays with baking paper.
    • Beat together the butter, sugar and rice flour until they turn white. Add the vanilla extract and continue to mix.
    • Gradually add the flour to the mixture, whilst continuing to mix on a low speed until a paste forms.
    • Turn mixture onto a cool bench dusted with flour and work until a smooth ball forms. I split my ball into two and place one in the fridge, covered in glad wrap.
    • Roll the other ball until apron 1cm thick and use cookie cutter to make desired shapes.
    • Bake in oven for approximately 10 -12 minutes until edges start to turn a golden brown.

    Notes

    • Before starting this recipe, it’s important that your butter is soft as it will take longer to combine with the sugar and rice flour if firm.
    • If making this recipe in a warm climate, you may need to place the dough into the fridge to chill, as the butter it contains will begin to melt quite quickly
    • For best results, I like to roll out half of the dough at a time (the other half  I put in the fridge) and I roll it onto a piece of baking paper. 
    • To transfer to your baking tray, I suggest using a metal egg flip as it has a ‘crisper’ edge to help keep the sides of your shortbread nice and clean.
    • This cooking time for this recipe is based on using an 8 cm wide cutter, if you are using a different shape/sized cutter, your baking time will vary.
    • To store, place in an airtight container in your pantry and enjoy within 10 days.
    • The cooked biscuits are also freezer friendly.

    Nutrition

    Serving: 0gCalories: 70kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 9mgPotassium: 25mgFiber: 1gSugar: 5gVitamin A: 14IUCalcium: 11mgIron: 1mg
    Keyword Christmas Recipes, Easy Recipes, Shortbread
    Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

    Enjoy!

    You can find even more Christmas Recipes in our books and eBooks – shop the range here.

    Thermobliss books full set of covers
    « Banana Oat Muffins | An Easy Snack for the Family
    Chocolate Rocky Road »

    Filed Under: Biscuits and Cookies, Celebration Food, Christmas, Desserts, Food for Kids, Lunchbox Ideas, Snacks & Treats, Thermomix, Thermomix Biscuits, Thermomix Christmas Recipes

    Reader Interactions

    Comments

    1. Sally@Toddlers on Tour

      December 15, 2014 at 10:26 pm

      My son and I just made some Christmas Shortbread cookies over the weekend, he had a ball decorating them: they make a great Christmas gift for the teacher.

      Reply
    2. Malinda @mybrownpaperpackages

      December 09, 2014 at 7:11 pm

      My husband is in charge of shortbread in our house, using a recipe passed down from his Scottish side of the family. I hate making biscuits like this in QLD’s heat and humidity. I get so frustrated. Thanks for linking up with my Christmas Link Party. xx

      Reply
      • Mary

        October 22, 2017 at 10:25 am

        Hi Malinda , I’m a Scot and I’ve lost my mums recipe would your husband share his one . I would love a copy
        Thanks
        Mary xx

        Reply
    3. Leanne - Lime & Mortar

      December 09, 2014 at 9:09 am

      I love shortbread however I’ve never actually just made shortbread biscuits. Think I may have too in the near future!

      Reply
    4. peregrinationgourmande

      November 30, 2014 at 10:12 pm

      Mmmm. I love shortbread so much and they are hard to find here. I have to learn to make them. Another Excellent Christmas recipe biscuit!
      catherine

      Reply
    5. thebrookcook

      December 17, 2013 at 11:23 am

      These look tasty! I usually make shortbread snowflakes as a Christmas cookie. After I cut out the shapes, I refrigerate the cookies again (even overnight!) prior to baking– it really helps maintain the shape. (maybe this would solve your cool room issue!) I also put a confectioners’ sugar glaze over the top.
      It looks like you do as much Christmas baking as I do!! Such a nice gift. 🙂

      Reply
    6. sophiebowns

      December 11, 2013 at 9:38 pm

      I love shortbread, you can’t go wrong!

      Reply
      • laurenm83

        December 12, 2013 at 12:27 am

        So true, it’s so yummy and also a great christmas present!

        Reply
        • sophiebowns

          December 12, 2013 at 8:12 am

          Yes, absolutely 🙂

    4.82 from 16 votes (16 ratings without comment)

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