Christmas Spiced Shortbread Biscuits

    Christmas Spiced Shortbread Biscuits

    (15)
    57saves
    3hr35min


    22 people made this

    About this recipe: This recipe for shortbread comes from my grandmother. It is easy to make and it is now are part of our Christmas tradition. The aromatic spices make a delightful addition to the shortbread. I make these every year during Christmas.

    Ingredients
    Serves: 36 

    • 500g plain flour
    • 250g butter, softened
    • 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

    Method
    Prep:20min  ›  Cook:15min  ›  Extra time:3hr chilling  ›  Ready in:3hr35min 

    1. Mix the flour, butter, sugar, eggs and spices in a bowl. Rub together 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 C / Gas 4.
    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 out different shapes.
    6. Transfer the biscuits onto a baking tray. Beat 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 & ratings
    Average global rating:
    (15)

    Reviews in English (2)

    DionneBilling
    0

    I followed the recipe as above and the fist batch came out and the egg had simply cooked on top. So these was only bin worthy. I left the egg wash of the rest and they have turned out perfect. I would reccomend milk if you would like a sheen to them however I'm decorating so it isn't essential. I did use a man shaped cookie cutter and decorated the cookies upside down (head at the bottom) and made reindeers!  -  14 Dec 2016

    by
    0

    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  (Review from Allrecipes AU | NZ)

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