Christmas Shortbread

Christmas Shortbread

Christmas shortbread is easy to make especially with young children.  In this recipe you can either make shortbread biscuits or with a little patience from the children (my youngest didn’t have such patience this time) stained glass shortbread.  I managed to make only one of these whilst he was helping me out. 

Makes 20 shortbread biscuits.

Ingredients:

Christmas Shortbread

115 g dairy free spread

175 g gluten free plain flour

1 tsp xanthan gum

55 g caster sugar

1 tsp mixed spice

Zest of an orange

Method:

Preheat the over to 180°C / 160° Fan / 350°F / Gas Mark 4.

Line a baking tray. 

Mix the shortbread ingredients either in a food processor or by hand until they are combined.  I always do this part by hand. 

Roll out onto a lightly floured surface and using a cookie cutter, cut out the cookies.

The depth of the shortbread is up to personal preference but mine are around a half cm thick. 

Place onto a baking tray and bake in the oven for approximately 25 minutes.  The shortbread should be turning golden brown. 

Remove from the oven and let this cool in the tin. 

Additional Notes:

For stained glass cookies simply place a boiled sweet in the centre before placing in the oven. 

Ensure you use all the biscuit dough.  I make the initials of the children if I have spare. 

I sprinkled red sugar on my shortbread whilst they were still hot and this way the sugar sticks to the cookies.

Equipment Used:

Baking tray

Large bowl

Cookie cutters

Rolling pin.