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!

Ingredients:

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

Method:

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.

Notes:

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.