How to Make the BEST Christmas Shortbread

You are going to love how easy it is to make the BEST Christmas Shortbread!

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!

This recipe is from my Mum, going waaaay back to when we were kids and she was stuck with us in a Doctor’s waiting room watching crappy morning tv shows (this was the early 90s – some things haven’t changed though), and she saw this on a cooking show called ‘What’s Cooking’. She was so impressed with it, that she wrote down the number at the end of the show, and called up to get the recipe posted to her – that is a hard copy typed out and sent through the post – yes kids, this really used to happen!  Since then it’s been her trusted recipe, which over the past few years since I’ve been making it I’ve called my own.

As well as being a delicious treat to enjoy in the lead up to Christmas, this Shortbread also makes the PERFECT homemade gift (you can also find more recipe ideas here) for friends, family and Teachers.

This recipe is also the perfect base for my Almond Shortbread and White Chocolate Shortbread recipes.

Tips for Making the BEST 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.
• 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.

Watch how to Make This Shortbread Recipe Below:

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

The BEST 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.

4.67 from 3 votes

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Prep Time 20 mins

Cook Time 12 mins

Total Time 32 mins

Course Biscuits, Snacks

Cuisine Australian

Servings 30 biscuits

Calories 70 kcal

Equipment

• 2 x baking trays
• Biscuit cutters

Ingredients

  

1x2x3x

• 250 grams butter softened
• 125 grams caster sugar
• 25 grams rice flour
• 1 tsp 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

Calories: 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!