Christmas Shortbreads

7 Ingredients

Number of servings

1tablespoons mixed spice
120grams sultanas
430grams dairy soft butter
540grams plain flour
100grams slivered almonds (optional)
290grams white choc melts
190grams caster sugar

Nutrition per serving

12% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Combine butter and sugar in a bowl, use an electric beater/stand mixer to beat until fluffy and pale (about 5 minutes).

Step 2 of 6

Combine flour, mixed spice and sultanas. Add to butter mixture and fold through until just combined, being careful not to overmix the dough. Turn dough out onto a lightly-floured surface, form into a disc, cover in plastic wrap and refrigerate for 10 minutes to rest.

Step 3 of 6

Preheat oven 150ºC (140ºC fan forced).

Step 4 of 6

Using a floured rolling pin, roll dough out to 1/2 cm thick. Use an 8cm round cookie cutter to cut 20 rounds from the dough. Transfer to a baking tray lined with baking paper then use a 3cm round cookie cutter to cut smaller circles from the middle of the rounds to form a wreath shape or use a Christmas tree cutter.

Step 5 of 6

Bake for 15 mins then remove from oven and allow to cool completely on tray.

Step 6 of 6

To decorate, melt white chocolate. Working with one biscuit at a time, drizzle white chocolate over the top and decorate with sultanas, almonds and any edible decorations you like. Allow to set then thread through a 25cm piece of ribbon to form the wreath.