These shortbread biscuits are quick and easy to make and are perfect to take along to Christmas drinks.
Christmas Shortbread Cookie (Biscuit) Recipe Ingredients
- 240g plain flour
- Pinch salt
- 2 tbsp caster sugar
- 180g butter, grated
- 3 tbsp water
- 2 cups icing sugar
- Lemon juice
- 1 tspn butter
- Food colouring
- Hundreds and thousands/sprinkles or cachous for decoration
Christmas Shortbread Cookie (Biscuit) Recipe Method
To make the biscuits, sift the flour, sugar and salt together onto a clean bench. Add the grated butter and lightly rub the flour and butter together between your finger tips and thumb tips (you don’t want it to be completely combined at this stage, it should be quite messy).
Make a well in the centre of the flour mixture and add the water. Using a butter knife cut the water into the flour so that it is partially combined. If it looks too crumbly, add another tablespoon of water and cut the water into the mixture again.
Quickly knead the mixture a couple of times to bring all ingredients together (just a few times – don’t over work the pastry). Wrap pastry in cling wrap and then refrigerate for 30 mins to an hour. You could also put the pastry in the freezer if you want to make it in advance; it will last a couple of weeks (just make sure it is well wrapped in cling wrap).
Roll the pastry out onto a well floured board to 1/2cm thick, then cut out Christmas shapes (you can buy Christmas shape cutters from any good home wares or cooking supply shop – sometimes even supermarkets stock them – stars work really well and look very festive).
Place the shapes on a greased baking tray lined with baking paper and bake in a preheated oven at 220° for approximately 10-15 minutes until golden brown.
Allow to cool slightly on the tray, then transfer to a wire tray to cool completely.
To make the icing, combine the butter with the icing sugar and add lemon juice 1 tablespoon at a time until the mixture is smooth and pliable (you don’t want it to be too runny). If you want to add colour to the icing, add a few drops of food colouring and mix well (if you want to do multiple colours, transfer the white mixture to separate bowls to colour).
Ice the biscuits and sprinkle with hundred and thousands or cachous then allow the icing to dry. Store the biscuits for up to a week (if they last that long) in an airtight container.
Looking for more Christmas recipes?
Try our recipes below to make your Christmas a memorable gourmet feast: