Christmas Shortbread Biscuits

OK, they may not be a health food, but it’s Christmas! Serve on Christmas Day with strawberries, creme patissiere (custard cream) and whipped cream as a dessert, or simply have with a cup of tea. Perfect!

Recipe by Alice Taylor @aliceoliviaeats


  • 2 cups flour
  • ¾ cup icing sugar
  • 2 Tbsp cornflour
  • pinch of salt
  • 250g unsalted butter, cold and cut into cubes
  • zest of one lemon or 1 tsp of vanilla extract (optional)

Preheat oven to 150ºC

  1. In a food processor, combine flour, icing sugar, cornflour and salt by pulsing a few times.
  2. Keep the food processor running on a medium speed, while adding 2 cubes of the chilled butter at a time. Wait before adding the next 2 cubes until the butter has incorporated into the flour. Repeat this step.
  3. Once all the butter has been combined, keep the processor running at a medium constant speed until the mixture just begins to come together and starts to form a ball.
  4. Remove from the processor to a clean bench, and knead the dough until smooth, for about one minute.
  5. Roll the shortbread into a large sausage shape, cover in glad wrap, and allow to rest and firm up in the refrigerator for at least 30 minutes.
  6. Remove the shortbread from the glad wrap. Using a sharp knife, cut the sausage into rounds, 5mm thick. Alternatively, roll out the dough using a rolling pin to 4mm, and use cookie cutters to cut shapes.
  7. Lay on a lined baking tray and bake for between 15-25 minutes, until lightly golden. The cooking time will vary on your oven, so keep checking every few minutes.
  8. Allow to cool fully before storing in an airtight container.