Icing sugar/confectioner's sugar & sprinkles for dusting
Warm the mixing bowl of a stand mixer, not too hot though.
Add butter and sugar to the bowl and beat until creamed, which should take between one and two minutes depending on how soft your butter is and your mixer speed; number 4 to number 6 speed.
Sift flour and cornflour into a separate bowl and then add half to your creamed butter and sugar.
Start your mixer on slow (number 2 speed) to prevent the flour flying out of the bowl – mix for a few seconds. Add the remainder of the flour mix and combine until it all comes together around the beater – about 1 minute.
Alternatively, you can cream the butter and sugar together with a hand held mixer or a wooden spoon in a large bowl. Add the flour and cornflour in 3 or 4 batches and mix until the dough comes together. Don’t overwork it.
Wrap your dough in cling film and place in the fridge for 30 minutes.
Preheat your oven to 150℃/130°C fan/ 300°F/Gas Mark 2
Remove the dough from the fridge and transfer to a floured work surface.
Roll out the dough to just less than 6 mm (¼ inch) thick.
Cut the dough using shaped cutters and then place your stars, trees, bells, etc on a baking tray.
Bake in the oven until pale golden in colour. Depending on the size and shapes you have cut, your seasonal shortbread goodies will probably take about 15 to 20 minutes to bake.
If the shortbread begins to turn brown before it is cooked, turn your temperature down by 10 ℃
Remove from the oven and leave to cool on a wire rack.
Sprinkle with icing sugar/confectioner's sugar & gold sprinkles or decorate with icing.
I use a stand mixer to make shortbread, it keeps mixing to a minimum and ensures a tender crunchy shortbread.
Makes approximately 24 to 36 depending on size and thickness – there was enough to make two Shortbread Christmas Trees.
Nutrition information is approximate and meant as a guideline only.