Traditional Christmas Shortbread Cookies
Each Christmas I make multiple batches of shortbread cookies. I like to give the scored shortbread rounds as gifts to neighbours and friends. The recipe I use is really simple to make and always works beautifully. These shortbread cookies are perfectly buttery and crisp with just the right level of sweetness. I’ve been using the same recipe since I was a teenager so I thought I would share it with readers today.
This recipe produces perfectly buttery and crisp shortbread cookies with just the right level of sweetness.
- 115 g sugar
- 225 g salted butter at room temperature
- 225 g plain flour
- 115 g McKenzies Rice Flour
- 1/4 tsp salt
- 2 Tbs caster sugar additional to sprinkle over the cookie
Place the 115g sugar in the TM bowl. Mill 3 sec/Speed 9.
Add the butter, flour, rice flour and salt to the sugar in the TM. Use the Dough setting for 1 1/2 minutes.
Wrap the dough in plastic and refrigerate for 30 minutes.
Pre-heat the oven to 150 degrees.
Line a cookie slide with baking paper.
Roll the cookies dough between two pieces of plastic wrap.
Cut the dough into the desired shapes using a cookie cutter.
Carefully transfer the dough to the cookie tray. Sprinkle the cookies with the reserved sugar.
Bake for between 15-45 minutes (depending on the size and thickness of your shortbread). The shortbread should be golden when cooked. Allow the cookies to cool completely on the tray before moving them.
It may seem like a cheat, but this recipe is actually printed on the back of the McKenzie rice flour packet. I’ve adjusted the method so that it can be made even more quickly and easily in the Thermomix. As someone who has made A LOT of shortbread over the years, trust me when I say this recipe is the best! I’ve tried other shortbread recipes which don’t include rice flavour and I find they’re missing the traditional shortbread cookie crunch.
Also, the shortness of the cookie comes from the butter to flour ratio. The ratio in this recipe is perfect and results in a rich, buttery shortbread. This means the cookie dough is really delicate prior to cooking. If you find the dough too soft to work with simply wrap the dough in plastic and refrigerate for 30 minutes. The butter will firm up and the dough will be easier to roll.
I always roll my dough between two pieces of plastic wrap so that I don’t need to add additional flour to the bench or rolling pin. The plastic wrap also makes it easier to transfer the delicate cookies to the baking sheet.
These shortbread cookies were actually baked in mini pizza trays which worked really well. I scalloped the edges the cookie by pressing my thumbs into the edge and slightly pinching the dough together.
If you’re looking for more last minute Christmas treats take a look at these recipes.
All of these ideas would make lovely gifts from the kitchen over the festive season.
I would like to wish everyone a very Merry Christmas and a safe and Happy New Year. Thank you for becoming part of my online family. I will continue to share more Thermomix recipes in the New Year. Feel free to leave comments or visit our lovely Thermokitchen group page and say hi.