Homemade Shortbread, the epitome of Christmas! I’m kick starting this holiday season with this classic family favourite recipe!
Shortbread is a must during the festive season and I’m here to share with you my shortbread I make each year and they’re a hit with everyone! This is a basic recipe for shortbread which gives you the freedom to get creative with what shape/size cookie cutters you use and how you will decorate them. This time I kept them simple yet festive, using star and snowflake cookie cutters.
If desired, you can dip your cooled shortbread cookies in some melted white chocolate. This just takes them up a notch and adds some extra flavour and delight.
You can make this shortbread recipe using either plain all purpose flour or with gluten free all purpose flour. I have personally made this recipe using with regular and gluten free, works beautifully using either.
So let’s get to baking our shortbread this holiday season shall we?! Enjoy friends xPrint
Classic Shortbread Cookies! The epitome of Christmas and the Holiday Season! These can be also be made gluten free! Dip in melted white chocolate for extra flair and sweetness!
- 2 cups (300g) plain all-purpose flour, or plain gluten free flour if preferred
- 1/4 cup (40g) icing sugar
- 185g unsalted butter, chilled and cubed
- 1 small egg yolk
- 2–3 Tbsp chilled water
- Star and/or snowflake standard size cookie cutters
- Decoration – If desired
- 180g white chocolate block + 1 Tbsp coconut oil, melted together
- In a high-speed food processor, add flour and icing sugar. Pulse a couple of times to blend together.
- Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
- With processor running, add egg yolk through the shoot and pulse until just combined.
- Through the feed shoot, drizzle 1 tablespoon at a time of chilled water while pulsing the mixture, until it begins to come together but not a ball of dough. If the dough is still too dry, add a little more water.
- Turn dough onto a lightly floured work surface. Bring together and gently knead until it forms a smooth dough ball.
- Flatten slightly into a round disc. Wrap in plastic wrap and refrigerate for 20 minutes.
- Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper, set aside.
- Remove dough from fridge.
- On a lightly floured work surface or on a sheet of baking paper, roll dough out to 2-3mm in thickness. Add more flour to the surface if dough begins to stick.
- Take the star and/or snowflake cookie cutter (or cutter of choice) and cut out shapes. Place each on lined tray. Re-rolling excess dough until used up. You may need to use multiple baking trays.
- Place tray with cookies into the refrigerator to chill dough for 15 minutes.
- Bake for 7-10 minutes or until pale and very lightly golden around the edges. Ensuring not to over-cook.
- Remove from oven and cool on tray for 3 minutes.
- Transfer cookies to a wire rack to cool completely.
- Once cooled and if desired, dip each cookie halfway into melted white chocolate + coconut oil mixture. Place on a clean tray and allow chocolate to set. Alternatively, refrigerate until chocolate hardens.
- Serve and enjoy!
Store in an airtight container, in the pantry for 10 days.