Spiced Christmas Shortbread
Servings: 8 - 10
Ingredients
2 cups cake flour
¼ cup caster sugar, plus extra for sprinkling
2 tbsp corn flour
2 tbsp NOMU Sweet Rub
Pinch of NOMU Sea Salt
250g unsalted butter, slightly softened
Directions
Preheat the oven to 160°C.
Place all the ingredients in a food processor and blitz until smooth and a dough just starts to come together. Take care not to over-process. If you don’t have a food processor, work the mixture with your hands until combined.
Press the mixture into 1 large or 2 smaller (15-20cm) round quiche tins or pie dishes so that it is as smooth and even as possible. Using a fork, prick the dough evenly all over.
Place in the preheated oven for 35-40 minutes or until the shortbread turns a light golden brown colour.
Remove from the oven and immediately slice into serving portions. Sprinkle with extra caster sugar while hot.
Tips:Â It is important that the butter is slightly softened, but not melted.
To give this as a gift: The traditional wrapping for something like this is greaseproof or brown paper, or both! Line a cardboard round with a doily, place the shortbread on top and if necessary, trim the board to size. This stabilizes the shortbread and makes it easier to wrap. Wrap like a package, crisscross with ribbon and add a Baroque gift tag for a Christmas feel.
Ingredients
2 cups cake flour
¼ cup caster sugar, plus extra for sprinkling
2 tbsp corn flour
2 tbsp NOMU Sweet Rub
Pinch of NOMU Sea Salt
250g unsalted butter, slightly softened
Directions
Preheat the oven to 160°C.
Place all the ingredients in a food processor and blitz until smooth and a dough just starts to come together. Take care not to over-process. If you don’t have a food processor, work the mixture with your hands until combined.
Press the mixture into 1 large or 2 smaller (15-20cm) round quiche tins or pie dishes so that it is as smooth and even as possible. Using a fork, prick the dough evenly all over.
Place in the preheated oven for 35-40 minutes or until the shortbread turns a light golden brown colour.
Remove from the oven and immediately slice into serving portions. Sprinkle with extra caster sugar while hot.
Tips:Â It is important that the butter is slightly softened, but not melted.
To give this as a gift: The traditional wrapping for something like this is greaseproof or brown paper, or both! Line a cardboard round with a doily, place the shortbread on top and if necessary, trim the board to size. This stabilizes the shortbread and makes it easier to wrap. Wrap like a package, crisscross with ribbon and add a Baroque gift tag for a Christmas feel.
Ingredients
2 cups cake flour
¼ cup caster sugar, plus extra for sprinkling
2 tbsp corn flour
2 tbsp NOMU Sweet Rub
Pinch of NOMU Sea Salt
250g unsalted butter, slightly softened
Directions
Preheat the oven to 160°C.
Place all the ingredients in a food processor and blitz until smooth and a dough just starts to come together. Take care not to over-process. If you don’t have a food processor, work the mixture with your hands until combined.
Press the mixture into 1 large or 2 smaller (15-20cm) round quiche tins or pie dishes so that it is as smooth and even as possible. Using a fork, prick the dough evenly all over.
Place in the preheated oven for 35-40 minutes or until the shortbread turns a light golden brown colour.
Remove from the oven and immediately slice into serving portions. Sprinkle with extra caster sugar while hot.
Tips:Â It is important that the butter is slightly softened, but not melted.
To give this as a gift: The traditional wrapping for something like this is greaseproof or brown paper, or both! Line a cardboard round with a doily, place the shortbread on top and if necessary, trim the board to size. This stabilizes the shortbread and makes it easier to wrap. Wrap like a package, crisscross with ribbon and add a Baroque gift tag for a Christmas feel.
Ingredients
2 cups cake flour
¼ cup caster sugar, plus extra for sprinkling
2 tbsp corn flour
2 tbsp NOMU Sweet Rub
Pinch of NOMU Sea Salt
250g unsalted butter, slightly softened
Directions
Preheat the oven to 160°C.
Place all the ingredients in a food processor and blitz until smooth and a dough just starts to come together. Take care not to over-process. If you don’t have a food processor, work the mixture with your hands until combined.
Press the mixture into 1 large or 2 smaller (15-20cm) round quiche tins or pie dishes so that it is as smooth and even as possible. Using a fork, prick the dough evenly all over.
Place in the preheated oven for 35-40 minutes or until the shortbread turns a light golden brown colour.
Remove from the oven and immediately slice into serving portions. Sprinkle with extra caster sugar while hot.
Tips:Â It is important that the butter is slightly softened, but not melted.
To give this as a gift: The traditional wrapping for something like this is greaseproof or brown paper, or both! Line a cardboard round with a doily, place the shortbread on top and if necessary, trim the board to size. This stabilizes the shortbread and makes it easier to wrap. Wrap like a package, crisscross with ribbon and add a Baroque gift tag for a Christmas feel.
