Recipes
Buttery Christmas Shortbread Rounds
Simple pale-golden biscuits for a Christmas tin or a homemade gift.
A festive food idea
Simple pale-golden biscuits for a Christmas tin or a homemade gift.
Ingredients
- 250g butter, softened
- 1 cup icing sugar
- 1 cup cornflour
- 2 cups plain flour
Method
- Heat oven to 130°C conventional and line two trays.
- Beat butter and icing sugar until fluffy. Sift in cornflour and plain flour, then bring together into a smooth dough with gentle kneading.
- Shape into two logs about 4cm wide. Wrap and chill for 10 minutes, or until firm enough to slice.
- Cut 5mm rounds, set slightly apart on trays and prick with a fork.
- Bake about 30 minutes until only lightly golden. Cool on trays before transferring carefully to a rack.
Useful tips
- If dough is crumbly, work it gently with warm hands before adding any liquid.
- Pack only completely cooled biscuits.
Safety and storage
Adults manage oven and knife. Raw flour and dough are not ready to eat.
Allergens: Milk; Wheat/gluten
Research draft — kitchen testing recommended
Sources and acknowledgements
- Edmonds Cooking: Shortbread ↗
Standard shortbread proportions and log-shaping bake researched from Edmonds; wording independent. Yield approximate. - New Zealand Food Safety / MPI: Safe food preparation, cooking and storage at home ↗
General food-handling reference; original wording used for relevant safety notes.
Food safety: New Zealand Food Safety guidance. Keep chilled food at 5°C or colder; refrigerate perishables within 2 hours, sooner in hot weather.
Photo: User:Dave souza — Shortbread fingers.jpg
Photo source · CC BY-SA 2.5Displayed without editing; layout may resize the image.
