Ingredients
- For the shortbread:
- 125g Butter (unsalted)
- 55g Caster Sugar
- 180g Plain Flour
- Pinch Ground Ginger
- Pinch Ground Nutmeg
- Pinch Ground Allspice
- Pinch Ground Cinnamon
- For the Christmas sugar:
- 20g Caster Sugar
- ½ Tsp Ground Cinnamon
- ½ Tsp Ground Ginger
- ½ Tsp Ground Nutmeg
- ½ Tsp Mixed Allspice
Details
servings 12
Level of difficulty Easy
Preparation time 10mins
Cost Budget Friendly
Preparation
Step 1
- Preheat the oven to 170C/150C Fan/ and line a baking tray with baking parchment.
Add the butter and sugar to a large mixing bowl and cream together until well combined.
Step 2
Sieve the flour and spices into the bowl and work into a smooth dough using your hands (this won’t happen immediately so don’t worry).
Step 3
Roll the dough out on a lightly floured surface and cut into either traditional rectangle fingers using a kitchen knife, or use Christmas-shaped cookie cutters to cut out festive shaped biscuits.
Place the biscuits on the prepared baking tray and chill in the fridge for 20 minutes.
Step 4
Whilst the biscuits are chilling, prepare the Christmas sugar:
Add the remaining caster sugar and spices into a small bowl and stir together until the spices are evenly spread throughout the sugar and leave to one side.
Step 5
Remove the baking tray/biscuits from the fridge, lightly prick with a fork and sprinkle a little of the Christmas sugar over the biscuits. Place the baking tray in the centre of the oven and bake for 10-15 minutes, until the biscuits are pale golden brown and a slightly darker golden brown around the edges(start checking from 10 minutes as they can catch very easily from here).
Step 6
Remove from the oven and leave to cool for 2 minutes on the baking tray, before coating in the Christmas sugar and leaving to cool completely on a wire rack.
Once cool, serve with a hot chocolate and enjoy!
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