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Recipe of the Week: Christmas Shortbread Cookies

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Recipe of the Week: Christmas Shortbread

These Christmas Shortbreads are super quick and super easy but provide a fantastic festive flavour making them perfect to make as a group or to give to your loved ones as gifts.

Ingredients: 100g Sugar
200g Butter
150g Plain Flour
150g Self-raising Flour
A pinch of Ground Nutmeg, Ground Cloves and Ground Cinnamon

Method: 1) In a large bowl cream together the butter and the sugar until it is well combined, meaning if you rub a little between your fingers you can't feel the sugar granules.
2) Sift the flour and spices into the bowl and fold in to the butter and sugar to form a dough ball. At this stage you don't want to overwork the mixture so once there are no large clumps of unincorporated flour stop folding.
3) Wrap the dough in clingfilm and put in the fridge to rest for at least 1 hour.
4) Once the dough is rested, roll it out on a floured surface so that it is at the desired thickness (I would recommend between half and three quarters a centimetre but this depends on how you like your shortbread, the thinner it is the crisper it will become) and cut into the desired shapes.
5) Bake in a preheated oven at 170 Celsius for 12 minutes or until the edges are going golden brown. When you remove the biscuits from the oven leave to cool on the baking tray.

To decorate you can pipe on royal icing to make shapes or write messages, cover in caster sugar before baking for a traditional sweet crunchy top, or like we did use fondant to bring your biscuits to life.

Bakers tips:
The type of sugar you use will massively effect the biscuit you make. For mine I used half caster sugar, half icing sugar as I find this makes the biscuit slightly lighter but still gives a good snap and crumble when you bite into it.
Remember that as your biscuit cools they will become harder so don't worry if the middle of your biscuits seem soft when you take them out of the oven.
If using fondant, less is more. If you completely cover the top in a thick layer then it will be really sweet and overpower your biscuits.


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