Christmas Spice Shortbread Biscuits

    Christmas Spice Shortbread Biscuits


    12 people made this

    Baking with the kids at Christmas is wonderful; we always make these shortbread biscuits, each picking our favourite cutter shape.

    Serves: 36 

    • 4 cups (500g) plain flour
    • 260g butter, softened
    • 1 1/4 cups (250g) caster sugar
    • 3 eggs
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon cloves
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1 egg yolk

    Preparation:20min  ›  Cook:15min  ›  Extra time:4hours resting  ›  Ready in:4hours35min 

    1. Mix the flour, butter, sugar, eggs and spices in a bowl. Knead with your fingers and form a ball.
    2. Put the dough in the refrigerator and set aside for at least 3 hours.
    3. Preheat oven to 180 degrees C.
    4. Remove the dough from the refrigerator and set aside at room temperature for 45 minutes.
    5. Roll out the dough and use the biscuit cutter of your choice to cut the dough.
    6. Transfer the biscuits onto a baking tray. Whisk the egg yolk in a bowl and brush the biscuits with the egg yolk. Bake in the oven for about 15 minutes.

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    Reviews (1)


    These were just the thing to produce some novelty shaped biscuits for a hens' night, but challenging for a first timer at cookie cutter biscuits. First batch I left out of the fridge too long and the rolled dough once cut would not lift from the rolling surface ( and I had the benefit of stone bench tops!). I managed to carry on by using the cutter shapes as moulds on the baking trays, just pressing it in, then lifting the cutter off. Second batch I only left out of the fridge 5 minutes before working with it and this time the shapes could be lifted carefully with a butter knife. I found a thickness of around 5 mm worked. Not sure what thickness the writer intended. - 06 Jul 2014

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