I really don’t know why I only make shortbread in the lead up to Christmas; it’s one of those recipes that really is perfect all year round. I love the buttery texture of shortbread and this gives you just that with only a few ingredients that you probably already have in your pantry!
I lose count of the amount I make each year in preparation for Christmas, as it’s one of my favourite gifts to give to family, friends and my boys’ teachers. It takes no time at all to make – and if you want to decorate, the kids can help! I usually pop my homemade shortbread into a cute airtight Christmas container for gifting, which helps them stay crisp and keep for longer.
Because of the high butter content, where possible I try to make my shortbread in the cooler part of the day, as it dough will soften quickly in the heat, making it a little tricky to work with. I also like to pop half in the fridge to chill while I’m working with the rest. Often, half the mixture makes 2 trays of shortbread, and then I let the chilled dough warm for 5 minutes before rolling again.
Photo credit: Create Bake Make
Makes: Approx. 40 pieces
Prep time: 20 mins
Cooking time: 12 mins
Total time: 32 mins
250g butter, softened
1/2 cup caster sugar
3 cups plain flour
- Preheat your oven to 160°C and line 2 trays with baking paper.
- Place the butter and sugar into the bowl of an electric mixer and mix on a medium speed for 5-7 minutes or until the mixture is light and creamy.
- Reduce the speed of the mixer to slow, and gradually add the flour 1/2 a cup at a time, mixing well after each addition. Mix for a further 30 seconds or until the mixture begins to resemble dough.
- Turn the mixture onto a lightly floured bench and gently bring it together to form a ball with your hands.
- Cut the shortbread dough in half. Wrap one piece in plastic wrap and pop it into the fridge until needed.
- Roll the dough until it’s approximately 5mm thick and use an 8cm round cutter to shape the biscuits. Transfer the shortbread to the prepared baking trays. Repeat until you’ve used all the dough including the extra dough in the fridge.
- Bake for 10-12 minutes or until the edges are just beginning to turn golden.
- Carefully remove the shortbread from the oven and allow to cool on the baking trays for 15 minutes before transferring to a wire rack to cool completely.
- I like to keep the extra shortbread dough in the fridge when I’m not using it, as it makes it easier to work with.
- The time it takes to cream the butter and sugar may vary depending on the temperature of the butter you are using.
- You can use any shape/size cutter when making this recipe, but your cooking time will vary.
- This shortbread will keep for up to 2 weeks when stored in an airtight container.
Lauren is the creator of the blog Create Bake Make where she shares simple, delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.