Seasons greetings and some divine shortbread

ShortbreadBefore I sign off for the remainder of the festive season, I just wanted to wish everyone out there celebrating Christmas a very Merry Christmas and to the rest of my readers, Happy Holidays to you!  I hope you and your loved ones all have a wonderful time over the coming days.

Here’s another little festive treat to send you on your way – this divine shortbread.


This is my aunt’s recipe, which has become one of her signature dishes at family gatherings held over this time of the year.  Not only has her shortbread become synonymous with Christmas, its also mouth wateringly, melt in your mouth, delicious.

According to her, the secret is actually in the cooking time.  Like her, I prefer my shortbread barely cooked, resulting in the “melt in the mouth” texture.  If you prefer yours with a little more crunch, then I’d suggest an extra couple of minutes in the oven. 


This is another really simple recipe to make, although a little time consuming with the resting times in the fridge.  Don’t be put off by this, because the extra time is well worth the results, just make sure to give yourself plenty of time. It also gives you an excuse to put your feet up and have a cuppa tea while you wait!



A simple recipe producing melt in your mouth shortbread. Perfect for the holiday season, or any other time of the year for that matter!

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  1. 400g butter (unsalted), cubed
  2. 200g caster sugar
  3. 400g plain flour
  4. 200g rice flour
  5. icing sugar (for dusting)
  1. Combine the butter and sugar and beat with electric mixer until pale and fluffy.
  2. Sift the combined flours twice and then fold into the butter mixture.
  3. Once combined, turn mixture onto a clean work surface and knead into a dough ball.
  4. Divide the dough into thirds and wrap each in cling-film the place each in the fridge for 30 minutes or until firm.
  5. Roll out onto a lightly floured surface to desired thickness (approx 0.5 cm).
  6. Using cookie cutters, cut into shapes and place on baking trays lined with baking paper.
  7. Place trays in the fridge and leave for a further 20 minutes.
  8. Meanwhile, preheat oven to 165°C.
  9. Remove trays from fridge and place in oven.
  10. Bake for about 25 minutes or until just pale golden (so that they hardly colour at all).
  11. Cool on a wire rack.
  12. Dust with icing sugar before serving.
  1. This recipe makes between 45 to 50 biscuits, depending on the size of your cookie cutter and the thickness of your dough.
A Sweet Muddle


3 Comments on Seasons greetings and some divine shortbread

  1. Christina
    31/12/2013 at 5:54 am (10 years ago)

    Looks delish. Does the rice flour make a difference or can I use all all purpose flour?

    • Rachel
      06/01/2014 at 1:11 pm (10 years ago)

      Hi Christina, Happy New Years to you. Sorry for the slow response. I’ve been away over Christmas and New Year so have been offline. Thanks a lot for your feedback. These shortbread really are delicious. I’ve only ever made shortbread using this recipe, but it is possible to use all purpose flour. From what I understand, traditional shortbread is made from one part white sugar, two parts butter, and three parts plain / all purpose flour (by weight). The rice flour is more of a modern addition which is supposed to enhance the texture. It’s quite easy to get your hands on in most supermarkets, so unless you have a special dietary requirement (or are making these relying on what’s already in your pantry) give it a try with the rice flour and let me know how it compares! I hope this was helpful and sorry again that I didn’t get back to you soon. All the best, Rachel

  2. Dina
    24/12/2013 at 12:07 am (11 years ago)

    there’s no cookie like delicious shortbread!


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