Christmas Shortbread Rounds

A simple recipe for Christmas shortbread rounds, perfect for your Christmas cookie boxes.

By @at.emmas.house

Original recipe source

Cook time: 10 minutes

Servings: 28

Ingredients

• 260 g unsalted butter
• 120 g caster sugar
• 2 tsp vanilla extract
• 360 g plain flour
• 0.5 tsp salt
• 0 dark chocolate
• 0 sprinkles

Instructions

1. Cream together the butter, sugar, and vanilla extract until pale and light.
2. Add in flour and salt and mix at a low speed until a dough comes together. Don’t over mix.
3. With your hands, squeeze the shortbread dough together into a mass. Shape it into a thick sausage shape (thickness depends on how big you want your cookies).
4. Wrap the dough in cling film and refrigerate for at least an hour.
5. Slice the dough lengthwise into thick disks and lay out on a baking tray with parchment. You can fit about 9 biscuits on a tray - they shouldn’t spread too much whilst baking.
6. Preheat the oven to 170°C and bake for 10-12 mins or until just golden around the edges.
7. Cool on the tray for ten minutes before transferring them to a wire rack to cool completely.
8. Once cooled, melt some dark chocolate and drizzle over the biscuits - then sprinkle over some festive sprinkles whilst the chocolate is still wet.
9. Leave to set for a few hours if you are wanting to pop them in a cookie tin or the chocolate will still be wet! Then enjoy!
10. Wanting to freeze the dough to use for another day? Once your dough is cut into disks, pop them in a resealable sandwich bag and then pop on a plate or tray before putting in the freezer. They’ll last for up to 3 months in the freezer! When you’re wanting to bake them, let them thaw at room temperature for a few hours before baking and then cook at the normal temperature for the same time.