Festive Food Idea Day 5 - Christmas Shortbread Stars and Trees

Today's recipe is for delicious Christmas shortbread, a great basic bake and fun way to learn to decorate!

Makes 20 small shortbreads


- 300g unsalted butter (softened)
- 140g golden caster sugar (plus enough to sprinkle)
- 300g plain flour
- 140g rice flour
- Pinch of salt


For my gluten free bake I replaced the plain and rice flour with;

- 340g plain gluten free rice based flour
- 2 large eggs (to bind the mixture)

Method (Little helpers will need an adult's help for this)

1. Whisk the caster sugar and softened butter together in a bowl

2. Add the flour in thirds to the mixture and whisk further with the pinch of salt

3. Within the gluten free recipe, the mixture will appear quite crumbly, this is the point to add one egg at a time to the mixture. Whisk briefly to combine the eggs, however, use hands to knead the mix so it comes together and it can be rolled

4. Sprinkle flour (gluten free if desired) onto the surface that will be used to roll the mixture, and also on the rolling pin to help prevent sticking, and roll the mixture to a pound coin depth (slightly thicker for gluten free mix)

5. Use cookie cutters to cut shapes out of the batter and place them on a greaseproof paper lined tray. When all shapes are cut out, cover with cling film and place in the fridge for an hour

6. After the hour remove the cling film and place the shortbread shapes onto baking trays, leaving room between shapes for expansion once baked.

7. Pre-heat the oven to gas mark 4 (180c/ 350f)

8. Prick each shape with a fork and sprinkle with a little caster sugar

9. Bake in the oven for 20- 25mins for non-gluten free, gluten free may need longer but keep an eye out for them turning golden brown, at which point remove and leave to cool

10. Once cooled place on a wire cooling rack and decorate as desired


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