Christmas Shortbread…with a twist!


It’s two days until Christmas where I live which means only one thing…let the Christmas baking begin!!! First on my list today was shortbread. I really love baking shortbread as not only are they a great treat to eat on Christmas day (perfect because they are not too sweet, unlike the rest of my desserts) but can also be given as a gift to friends or family, which is exactly what I plan to do! I also recently saw on a cooking show that shortbread biscuits (cut in an angel shape) can be used as place cards on your table. 

In previous years, I’ve used a recipe that is fairly standard but this year I decided to mix it up a little bit and put a modern twist on an old classic. So here it is, my Orange infused Christmas shortbread! Enjoy!!

Makes about 50 star shaped cookies


250g unsalted butter (soft/room temperature)

125g sugar

250g plain flour (sifted)

125g cornflour (sifted)

1/2 Orange juiced

Orange flavoured popping candy

Dark chocolate for melting (about 50g)

Star shaped cookie cutter (or whatever shape you would like)

What to do:


Preheat your oven to 150 degrees Celsius and line two baking trays with greaseproof paper. Using an electric mixer, cream your sugar and butter together until it changes to a pale, fluffy mixture. Add the two types of flour and juice of half an orange (you can include the zest too if you’d like a really strong orange flavour). Using a wooden spoon or spatula, mix together gently until just combined. 

Turn the dough out onto a floured surface and roll out until its just over half a centimetre thick (or however you’d like). Using a cookie cutter, cut the dough into shapes and place on the lined baking tray (I’ve gone with a star to be festive but you could use any shape you’d like. Alternatively you could keep the mixture thicker and put it into a baking tin to slice into finger shapes once baked). Pop them in the oven for about 40mins or until golden to your liking.

Let them cool completely. Meanwhile, over a simmering pot of water, place your dark chocolate into a heatproof bowl and melt. Once melted, add your popping candy (remember this step is optional) and stir. Leaving your shortbread on the baking trays, move them closer so that they are almost touching. Then, using a spoon, in fast sweeping motions, flick the melted chocolate over the tray to create lines of chocolate. Instead of this you could also dip half the star into the chocolate. Leave on the baking paper to dry and store in an airtight container (if you can resist them!) And voila!! Now to sit back with a nice cup of tea and a biscuit!


Merry Christmas xx


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