Description
An easy and buttery shortbread with a hint of festive spice
Ingredients
Scale
- 120 g butter (at room temperature)
- 60 g golden castor sugar
- 1 vanilla bean (scraped of seeds)
- ½ tsp christmas spice
- 160 g plain flour
Sugar topping
- 1 tbsp golden castor sugar
- ½ tsp Christmas spice
Instructions
- In a stand mixer, cream the butter and sugar together on a medium speed until combined (approximately 1 minute)
- Add the scraped vanilla seeds and christmas spice. Mix for another minute on medium speed until thoroughly combined.
- From this point, mix the rest by hand to avoid overmixing. Remove bowl from mixer and add half of the flour. Using a mixing spoon, fold the flour into the butter mixture. Once the flour is incorporated, add the remaining flour and fold through.
- Shaped the dough into a rough disc shape and place it between two sheets of greaseproof paper. Roll out dough (rolling the rolling pin over the greaseproof paper) to ½cm in thickness. Using a cookie cutter, cut the dough into the desired shape (i use a 4cm round cutter)
- Place cookies onto a Silpat. Sprinkle each cookie with a little of the sugar topping. Place shortbread in the fridge to rest for 1 hour.
- Preheat oven to 160°c.
- Pop the shortbreads into the oven to bake for 15 minutes. Remove from the oven and leave to cool on the tray.