This recipe has been shared with us by Fiona Hawking.
"My recipe has been passed down for several generations. Mum and I would chat over coffee while hand mixing. When I bought my Bellini, it was the first recipe I converted. A very easy-to-make biscuit that can be eaten all year, not just for Christmas." - Fiona
Recipe Tester Feedback: "I used gluten free flour and Nuttelex™, and it was wonderfully delicious! A winner with the whole family." - Claire
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten / Dairy
Preparation Time 10 minutes, plus 15-20 minutes cutting into shapes (optional)
Cooking Time 10-15 minutes
Makes approx. 36 scone-size or 100 bite-size biscuits
Can be frozen
- caster sugar - 85g, plus optional extra for sprinkling
- plain flour - 255g, plus extra for dusting (*can use GF)
- butter - 170g, chopped, at room temperature (*can use Nuttelex for DF)
- Preheat the oven to 180C. Line a baking tray with baking paper.
- If you need to make your own caster sugar, add sugar (85g) to the bowl and grind Speed 9 / 3 seconds.
- To the caster sugar (85g), add the plain flour (255g). Pulse Closed Lid / Turbo / 2 x 1 second blasts.
- Add the butter (170g) to the bowl. Program 1 minute / Speed 4. Scrape down sides.
- Program again 1 minute / Speed 4.
- Tip the mixture out onto a floured bench and knead it into dough. It will be a very soft texture.
- Pat or roll out the dough to your desired thickness, approx. 2cm thick.
- Cut with cookie cutters and place on the prepared tray.
- Bake for 10-15 minutes or until golden brown.
- Remove from oven and allow to cool completely on a wire rack before serving.
- A light sprinkle of caster sugar before baking gives the shortbread a shimmery finish.
- Choc bits or peanuts mixed through is a yummy addition!
- Mix green and red sprinkles through the dough to add colour and festive look at Christmastime.