Happy Monday everyone, oh my how fantastic was the weather over the weekend, I hope that you were able to get outside and enjoy the lovely sunshine! I’ve had a few requests from some lovely ladies who attended my baking classes for the recipe of shortbread that I served with tea on arrival. This recipe is so so lovely, and can even be turned into reindeer cookies, either one (or both) would make the perfect little gift for someone special. x
Click read more for the recipe.

Christmas Shortbread

150g butter, softened
1/2 cup icing sugar
1 tablespoon vanilla essence
1 1/2 cups plain flour
2 tablespoons cornflour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a large electric mixer bowl beat the butter, sugar and vanilla until light and fluffy - around 10 minutes. In another bowl, measure out the flour and cornflour and whisk to combine before gradually adding to your butter mixture until a smooth dough firms and pulls away from the side of the bowl. Roll the dough out between two sheets of baking paper to roughly 5mm thick and refrigerate for around 30 minutes, or until firm.
Preheat oven 180°C. Using any cookie cutter that out like cut as many shapes out as possible * and place on baking trays lined with baking paper - be sure to leave room for the cookies to spread. Bake for around 10-12 minutes or until the edges start to golden. Allow to cool before transferring onto a wire cooling rack. Wrap a stack of cooled cookies in twine and enjoy. x
* Before re-rolling out the dough to make more cookies! If you find that the dough is too hard to handle, roll between two sheets of baking paper again and place into the fridge to cool - this will stop the edges on the cookie from cracking when baking.