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christmas shortbread cookies
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5 from 4 votes

Christmas Shortbread Cookies

Thin, crispy and perfect with a cuppa, these shortbread biscuits are made festive with an embossed rolling pin
Prep Time30 mins
Cook Time12 mins
0 mins
Course: Dessert
Cuisine: Australian, English
Keyword: christmas shortbread cookies, shortbread cookies
Servings: 24 cookies
Calories: 131kcal


  • embossed rolling pin (optional)


  • 1 1/2 cups plain flour (all purpose flour)
  • 2/3 cup rice flour
  • 225 grams butter
  • 1/2 cup caster sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk (if necessary to bind mixture together)


  • Pre-heat oven to 170 degrees celsius (fan-forced).
  • Cream butter and sugar well. Use a stand mixer if you have one.
  • Add egg yolk and vanilla and beat well to combine.
  • Gradually add sifted dry ingredients, folding to combine.
  • Add enough milk and combine well to ensure mixture binds together.
  • Turn mixture onto a lightly floured surface and knead well. "The longer the better" says Nana Ling in her original recipe.
  • Roll mixture out to 2-3mm thickness. Use an embossed rolling pin if you have one to add a decorative finish.
  • Cut rounds using a cookie cutter and use a spatula to transfer to a baking tray lined with baking paper.
  • Place into the oven and bake for 12-14 minutes.
  • Remove from oven and allow to cool for a few minutes before transferring to a cooling rack.



Calories: 131kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 68mg | Potassium: 16mg | Fiber: 1g | Sugar: 4g | Vitamin A: 245IU | Calcium: 6mg | Iron: 1mg