As you may have guessed, I love shortbread biscuits as Christmas time! They're delicious, buttery, crumbly and perfect to take along to work for your office Christmas party or package up as little gifts!
This shortbread recipe is super traditional and has been given to me by Isaac's Nanna so yes it's full to the brim with butter and sugar but if it weren't, it wouldn't be a very good shortbread! So why not whip up a batch, and enjoy these biscuits in all their traditional buttery crumbly melt-in-your-mouth goodness this festive season? YUM!
Cream together 125g butter and 1/4 cup caster sugar in a stand mixer fitted with a paddle until pale and fluffy, add 1 and 1/4 to 1 and a 1/3 cups plain or spelt flour (you might need that little extra so start with 1 and 1/4 then add up to 1 and 1/3 cup as needed) and combine until just mixed and holding together in a firm dough. You may need to gently knead it at the end to bring it together. Don't over mix this. Place into glad wrap for 30 minutes in the fridge if it's a warm day where you are. Roll out on a floured surface to 1/2 centimetre thick, cut out biscuits and bake on a baking paper lined tray for 15-20 minutes at 170 degrees Celsius. Cool and enjoy alone or sandwiched with jam!
Cooking time may vary based on the thickness of your biscuits.
If your dough is crumbly, don't worry! It's shortbread after all, 'short' referring to the crumb meaning it should crumble and fall apart as you bite into it. This can only happen if you don't mix or knead it too much.