Christmas Shortbread Recipe
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.
Servings: 30 biscuits
2 x baking trays
- 250 grams butter softened
- 125 grams caster sugar
- 25 grams rice flour
- 1 teaspoon vanilla extract
- 375 grams plain flour
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.
- 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.
Serving: 0g | Calories: 70kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 25mg | Fiber: 1g | Sugar: 5g | Vitamin A: 14IU | Calcium: 11mg | Iron: 1mg