My sure-to-tempt Christmas Shortbread

Dip in castor sugar and let them cool on the rack

Ingredients
7oz Plain Flour
6oz Butter – leave to soften a little.
3oz Castor Sugar
3 tablespoons Rice Flour

Method
Sift all dry ingredients into a bowl.
Rub in the butter.

Once it forms together into a ball, wrap in cling and place in the fridge for 30 mins.

Roll and cut with your Christmas cutters. I tend to roll out more on the thin side rather than making fat shortbread.

Bake in moderate oven (about 150-170) until golden brown. I just keep an eye on them and remove when going golden/brown.

When cooled slightly you can decide whether you want to press one side into some castor sugar or leave plain or do half /half (that’s what I do)

Store in an air-tight container.

I make two batches so there is plenty of tasty treats to last the festive season.

My Christmas cookie cutters

Shortbread dough

Give the little beauties room to expand on the tray

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