Christmas Spiced Shortbread
When this Spiced Shortbread is in the oven, your whole house will smell of Christmas and let’s be honest there is no better smell than Christmas.
Equipment
Ingredients
- 1½ cups Homepride Plain Flour 1kg
- ½ cup Dark brown sugar
- 1 stick unsalted butter cubed cold butter
- ¼ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp salt
Instructions
- Butter a 9 inch round cake tin, line with baking parchment then butter again.
- Place all the ingredients except the butter into a food processor and pulse until all mixed together.
- Add in the butter and pulse again until the mixture resembles wet sand.
- Press the mixture into the cake tin until flat. I like to use the back of a flat measuring cup to do this.
- If you want the classic shortbread finish then using a fork, prick the shortbread working in lines until you have a neat pattern.Place in the freezer for 30 minutes whilst you heat the oven to 180ºC.
- Bake for around 30 minutes.
- Once removed from the oven, I like to go over my fork marks by gently pricking the shortbread again. Whilst still warm, use the end of a wooden spoon to make an indent all around the edge of the shortbread.Again whilst still warm, using a long knife, score where the shortbread will be cut into slices.
- Cool in the tin for 10-15 minutes then remove and leave to cool on a wire cooling rack.
