The countdown to Christmas is on! I am visiting all the local Christmas markets, drinking plenty of Glühwein and generally getting into the festive spirit. It also means that I am baking lots of sweet treats at the moment and shortbread is one of them.
I love shortbread but I don’t make it very often. It is hardly low in calories! But Christmas is just around the corner so what better excuse to start enjoying the odd baked treat! I love the buttery crumble-ness of the shortbread. It almost melts in your mouth.
I add a bit of edible glitter sparkle to them to give them that added festive twist.
- 250g plain white flour (plus extra for dusting)
- 150g butter (room temperature and diced)
- 100g caster sugar (plus extra for the end)
- 1 tbspn vanilla extract
- Pre-heat the oven to gas mark 3/ 170 degrees celsius
- Add the butter, vanilla extract and sugar to a bowl. Using an electric hand whisk, cream the mixture together.
- Pour in the flour and using your hands mix everything together. Keep mixing until it forms a doughy ball.
- Lightly dust the surface with flour and then gently knead the dough until it is well combined.
- Roll out the dough to about 1cm thick and using a biscuit cutter, cut out the dough. Keep repeating until the dough is all used up.
- Place on a baking try and bake for around 25 minutes.
- Once out of the oven sprinkle with some more sugar and then leave to cool before eating.