Nutty Shortbread

20 Cookies
30 min

I love this time of year for getting my festive bake on. There’s nothing better than popping on the oven to warm up the apartment, donning my apron and cranking the festive tunes. I always kick off my festive baking with a classic. Shortbread.

There’s something so nostalgic about rummaging in the back of the kitchen cupboard to find my cookie cutters. All year long I’ve been cutting shapes in dance class, and now it’s time to cut shapes with dough!

A few years ago my Dad handmade me a set of heart shaped cookie cutters for Christmas. Posted all the way from Australia to London, there’s something extra special about creating a sweet treat with them.

A lot of traditional shortbread recipes use plain flour and caster sugar - but these shortbread owe their perfect, melty crumbly crunch to the corn flour and icing sugar. And the softer the butter the better with this recipe. In fact, not wanting to brag, but my butter was so soft, there was no need to pull out the electric hand mixer, I whisked my shortbread dough by hand! Far more relaxing to bake with festive tunes blaring, than a rowdy electric hand mixer!

Happy Holidays! x

Recipe details
  • 20  Cookies
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 150g plain flour
  • 60g corn flour
  • 60g icing sugar
  • 180g salted butter (room temperature)
  • 40g roasted chopped hazelnuts

Pre-heat the oven at 170° (I set mine on the top n’ bottom oven + fan force setting) and line a baking sheet with grease proof baking paper.
Sift the icing sugar into a bowl and slice the softened butter into small cubes. Cream together well, until pale and whipped.
Sift the plain flour and corn flour into the bowl, and combine the ingredients into a smooth velvety dough.
Add the hazelnuts and evenly mix through.
Roll the dough between two sheets of grease proof baking paper until even and approximately 5mm thick.
Time to cut some shapes! Use a cake lifter to carefully transfer the shortbread shapes onto the baking sheet. Be sure to give your shortbread the space it needs. (I leave 1.5-2cm clearance between each shortbread when baking).
Bake for 10-15 minutes, keeping a close eye to ensure you don’t over-bake your beauties. Remove from the oven as soon as you start to see the golden edges develop!
Allow to the shortbread to completely cool on a wire rack before transferring to an air tight container or glass jar.
  • If you’re baking in a hot climate, pop the dough into the fridge for approx. 30 minutes to cool before rolling and cutting. It’ll be a lot more agreeable to work with.
  • Not keen on hazelnuts? Swap them with pistachios or almonds - both work equally well in this recipe. Just be sure to chop them finely.
Claire | Eat Beautiful on a Budget
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