Christmas shortbread

Nothing says Christmas quite like buttery shortbread. These crumbly biscuits are a simple sweet treat and make thoughtful festive gifts. For a less traditional version try pistachio and cranberry shortbread -just mix in cranberries and pistachios. Either version is sure to be a hit this Christmas!


  • 200g butter, room temperature
  • 90g caster sugar
  • 60g cornflour
  • 270g plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


Cream butter and sugar in a stand mixer (or hand-held electric mixer) until well combined.

Sift flours and baking powder into butter mixture, add salt and beat on low speed until mixture comes together in a ball.

Transfer to a floured surface and knead lightly. Divide mixture in two and roll into sausages about 2.5-3cm in diameter. Cover with plastic wrap and refrigerate 30 minutes.

Preheat oven to 130°C and lightly butter baking trays.

Cut sausages into 1cm widths and place on trays. Sprinkle with extra caster sugar and bake for 1 hour.


  • This is a great recipe to make once the kids have gone to bed; the mixture can be prepared and left in the fridge overnight, then you can slice and bake the shortbread the next day.
  • Prick each shortbread with a fork (three times), sprinkle with caster sugar and finishes it with a quarter of a glace cherry.
  • Try Pistachio and cranberry shortbread – simply 1/2 cup of craisins (dried cranberries) and 1/2 cup pistachios to the mixture after the flour has been incorporated. Take a bit more care with slicing – the cut pistachios look great but may fall out, just stick them back in as you place the shortbread on the tray.
  • This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

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