My family and I are going up to Sydney for a day to see my grandparents and have an early Christmas lunch. Every year I bake my grandparents something and give it to them as my christmas present. This year I decided I would make shortbread for them and today I thought I would show you how to make it!
It’s a super easy recipe, it only has five or six ingredients and only takes 10 minutes to prep.
Some notes made by me throughout the recipe will be in bold writing.
- 150g plain flour
- 100g butter
- 50g sugar
- 1 tsp vanilla essence
- 1 tsp lemon rind (optional)
- Icing sugar for serving (optional)
- Preheat oven to 180 degrees celsius or 356 degrees fahrenheit.
- Cube butter and place in bowl with flour. Create crumbs by rubbing flour and butter between fingers. Do this until fine crumbs form. It may take some time for all the lumps of butter to go away but keep crumbling until it looks like this.
- Add the sugar, vanilla essence and lemon rind and work together to form a firm dough. Create a ball with the dough. The lemon rind will give that extra bit of flavour and the little kick of lemon tastes really nice in the biscuits. And if your dough is a bit dry and keeps crumbling away then add a tiny bit more vanilla essence. Not too much though, it’s pretty strong!
- Wrap the dough in glad wrap and refrigerate for 20 minutes.
- Sprinkle your benchtop and rolling pin with sugar and roll out your dough. You don’t want to make it too thin because they will most likely overcook so try to make it that perfect width, about half a centimetre.
- Line a tray with baking paper. Using cookie cutters, cut your shapes out and place them on the tray. I had a snowflake, a christmas tree, an angel, a star and a heart. When you’ve used all the space on your sheet of dough, you’ll have leftover bits from the sides. Instead of chucking it, just form another dough ball and roll it out again. Repeat that until you have basically nothing left.
- Bake for 10 minutes. The recipe I based this off said 20 minutes but I found that they overcooked when I left them for that long. Maybe it’s just my oven but I think 10 minutes work better. If they’re undercooked just put them back in for another 5 and see how they are. They should only be the tiniest bit golden around the edges, they will continue to cook when you take them out so don’t hesitate to take them out early!
- Leave to cool in trays then transfer to wire rack with paper still underneath. If you move them straight onto the racks and without the paper underneath they will probably break. Be careful with your delicious little creations!
- Dust with icing sugar to serve. I just used a loose leaf tea strainer to do that. Once they were completely cooled, my mum and I wrapped them in green cellophane and then tied red bows around them. So it’s like a little package! Hopefully my grandparents will enjoy them.
There you go! Hope you enjoyed this! The recipe originally said it only makes 10 but mine made a lot more than that. Maybe they did them a lot thicker, but I was happy with how they turned out. If you make this biscuits or plan on making them, let me know and tell me how they go!
15 DAYS UNTIL CHRISTMAS!