Nutty Shortbread
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
Nutty Shortbread
Recipe details
- 20 Cookies
- Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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