Christmas is almost here, and if you like many other people still have a few presents to buy, we’ve got a solution for you: bake them a tasty treat. These festive shortbreads are a breeze to whip up, and will keep you out of busy shopping centres. You probably even have all the ingredients in your cupboard already. Just place the cooled biscuits in a nice box, tie with a big bow and voila: beautiful (thoughtful) homemade gift.

Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 ⅓ cups plain flour
 2 tbsp rice flour
 ¼ cup caster sugar
 125 g softened butter
1

Pre-heat oven to 150C. Line a baking tray with baking paper.

2

With food processor: Put the dry ingredients into a food processor and whizz for a few seconds to combine. Add the butter and process until you get a fine breadcrumb mix.

Without food processor: Sift together the flours and mix through the sugar. Rub the butter into the dry mix until you get a fine breadcrumb mixture – sort of like wet sand

3

The mixture is quite crumbly, but should come together when pressed. If it is too crumbly, add a little bit more butter. Turn onto your bench and bring together with your hands. Press the dough out firmly, spreading to approx. ½ cm thick. I do this in smaller batches, cutting shapes and placing on the tray, recombining the dough and repeating until all mixture is used.

4

Bake for 20mins, or until just starting to change colour. Leave on the tray for approx. 5min before moving to a cooling rack.

Yields6 Servings

Ingredients

 1 ⅓ cups plain flour
 2 tbsp rice flour
 ¼ cup caster sugar
 125 g softened butter

Directions

1

Pre-heat oven to 150C. Line a baking tray with baking paper.

2

With food processor: Put the dry ingredients into a food processor and whizz for a few seconds to combine. Add the butter and process until you get a fine breadcrumb mix.

Without food processor: Sift together the flours and mix through the sugar. Rub the butter into the dry mix until you get a fine breadcrumb mixture – sort of like wet sand

3

The mixture is quite crumbly, but should come together when pressed. If it is too crumbly, add a little bit more butter. Turn onto your bench and bring together with your hands. Press the dough out firmly, spreading to approx. ½ cm thick. I do this in smaller batches, cutting shapes and placing on the tray, recombining the dough and repeating until all mixture is used.

4

Bake for 20mins, or until just starting to change colour. Leave on the tray for approx. 5min before moving to a cooling rack.

Christmas Shortbread