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Spiced Christmas Shortbread Cookies
These cookies are super easy to make and packed with festive flavours
Ingredients
- 125 g unsalted butter
- 50 g caster sugar
- 180 g plain flour
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp lemon zest
- 1 tsp orange zest
Topping
- 100 g white chocolate
- 1 tbsp dried cranberries chopped
- 1 tbsp pistachios crumbled
- 1 tsp desiccated coconut
Instructions
- Preheat oven to 180C and line a baking sheet
- Beat the sugar and butter in food mixer then add other ingredients till well blended
- Wrap dough in clingfilm and chill in fridge for half an hour to firm up
- Roll out to 3mm thick and cut out wreath shapes and bake for 15 mins till golden then cool on wire rack
Topping
- Melt white chocolate either in microwave or Bain Marie (bowl over bubbling water that doesn't touch the base of the bowl) and cover the cooled cookies with chocolate
- Sprinkle over the dried cranberries and pistachios and finish with the coconut like snow
Video
Notes
These Christmas shortbread cookies will keep for up to 4 days in a tin or box. The uniced cookies can be frozen for up to 3 months.
Nutrition
Calories: 149kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgSodium: 7mgPotassium: 39mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 0.4mgCalcium: 18mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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