Christmas Shortbread Biscuits

Name: Christmas Shortbread Biscuits
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 20
Ingredients: 275g plain flour; 100g caster sugar; 1 tsp ground mixed spice ground cinnamon or ground cardamom (optional); 150g salted butter cut into cubes; 2 egg yolks beaten (freeze the extra whites to use in another recipe); 100g white chocolate roughly chopped; 15g crystallised ginger chopped, or dried cranberries, chopped; 100g dark chocolate roughly chopped; 15g flaked almonds or shelled pistachios, thinly sliced

4.75 (4)

⏱ 45 mins 🍽 Serves 20 ✅ Easy 🏷 Dessert

Create beautiful festive biscuits perfect for the holiday season. This recipe yields about 20 shortbread treats, which are rolled, cut, and baked until golden. After cooling, they are partially dipped in melted white or dark chocolate and decorated with your choice of chopped crystallised ginger, dried cranberries, flaked almonds, or sliced pistachios. The whole process takes around 45 minutes, resulting in delightful biscuits that can be stored for up to a week.

Ingredients

275g plain flour
100g caster sugar
1 tsp ground mixed spice ground cinnamon or ground cardamom (optional)
150g salted butter cut into cubes
2 egg yolks beaten (freeze the extra whites to use in another recipe)
100g white chocolate roughly chopped
15g crystallised ginger chopped, or dried cranberries, chopped
100g dark chocolate roughly chopped
15g flaked almonds or shelled pistachios, thinly sliced

Method

Combine the flour, sugar and optional spice in a bowl. Use your fingertips to rub the butter into the dry mix, or pulse in a food processor until a dough begins to form. Incorporate the egg yolks by stirring or pulsing. Should the mixture seem dry, add 1 tsp cold water and mix once more until it comes together. Shape the dough into a disc, wrap it and refrigerate for 30 mins.
Preheat your oven to 200C/180C fan/gas 6. Line two large baking trays with parchment paper. Roll the chilled dough between two sheets of parchment to a ½cm thickness. Use a 6½cm round or shaped cutter to stamp out biscuits, re-rolling the trimmings until you have roughly 20. Bake for 8-10 mins until the edges begin to colour. Let them cool on the trays for 10 mins before moving to a wire rack to cool fully.
Place the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl is not touching the water, or melt it in the microwave using 30-second bursts. Do the same with the dark chocolate. Dip half of 10 biscuits into the white chocolate, set them on parchment-lined trays and scatter over the ginger or cranberries. For the remaining biscuits, dip them into the dark chocolate and sprinkle with the almonds or pistachios. Allow the chocolate to set at room temperature or in the refrigerator. Store in an airtight container for a week.

Nutrition (per serving)

Calories194 kcal

Fat11 g

Saturates6 g

Carbs21 g

Sugars10 g

Fibre1 g

Protein3 g

Sodium80 mg

Recipe details

Skill levelEasy

CategoryDessert

DietVegetarian