December 3, 2006

Christmas Shortbread Biscuits

Christmas Shortbread Biscuits (Cranberry spiced shortbread) Recipe
(Makes approx. 12 cookies)

140g (1 cup) all-purpose flour
110g (1 stick) unsalted butter
40g (1/4 cup) icing sugar
1 rounded tsp cornstarch
2-3 drops almond essence
2-3 drops vanilla essence
1 pinch each of cinnamon, nutmeg, cloves, salt
dried cranberries (decoration)

  1. Preheat oven to 260 Celcius
  2. Cream butter, sugar and salt in one bowl. Add almond and vanilla essence.
  3. In another bowl, sift flour, sugar, cornstarch, salt, cinnamon, nutmeg, and cloves.
  4. Fold dry mixture into wet until combined into a dough.
  5. Roll out dough, use cookie cutter to cut out the shape you want. Place on lined baking sheet.
  6. Decorate with cranberry on top.
  7. Bake in oven (260 Celcius) for about 10 minutes or until golden.
  8. Leave to cool. It should harden and become crunchy when cooled. Keeps for a couple of weeks in airtight container.
(American cup measurements are estimates only.)

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