Light, crumbly, impossibly delicious and so simple to make. Make your shortbread even more special by imprinting a festive pattern on the top with a Tala Christmas rolling pin. Follow our easy step by step recipe, spritz with edible silver glitter if you feel sparkly, and store the shortbread in a festive Tala tin to make a perfect Christmas gift.
125g caster sugar (plus extra to sprinkle on afterwards)
250g salted butter, softened
375g plain flour (plus extra for rolling out)
1-2 tsp milk
edible silver spray glitter (optional)
Makes: depends on the size of the cutters. This recipe provides enough to make approximately 40 medium size snowflakes from the Tala snowflake cutter set.
- Cream the butter and sugar together in the mixing bowl until the mixture is light and fluffy.
- Add the flour and mix. The dough will seem very dry and crumbly at first, but keep mixing and add enough of the two teaspoons of milk to help bring it together to a soft dough. Knead the dough as little as possible.
- On a floured surface, roll the dough to a thickness of about 5 millimetres.
- Lightly dust the surface of the Christmas rolling pin with flour, to prevent the dough sticking, and roll again, once. Try to press downwards rather than horizontally with the rolling pin, to stop the pattern from distorting.
- Use Christmas cutters to punch out the shapes you require and place them slightly spaced out on a baking tray lined with baking parchment.
- Place the baking tray in the fridge to chill while you bring the oven up to temperature (150 degrees Celsius fan or 302 degrees Fahrenheit).
- Bake for 12 to 14 minutes, remove from the oven and allow the biscuits to cool on their tray. Sprinkle with caster sugar, if you want to, before storing in a festive Tala biscuit tin.