Christmas Shortbread Cookies
Thin, crispy and perfect with a cuppa, these shortbread biscuits are made festive with an embossed rolling pin
Servings: 24 cookies
- 1 1/2 cups plain 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