Christmas Shortbread Recipe

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 Updated 02/07/2015

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If you like shortbread and let's face it who doesn't, here's an excuse to bake some for Christmas. I use a standard shortbread recipe - one part sugar to two parts butter and three parts flour. I then ice the biscuits with some water icing and decorate them with whatever takes my fancy. As long as it's Christmasy it doesn't matter what you choose! I like to make my own Christmas themed decorations from coloured marzipan (almond icing). A few drops of red and green food colouring and you've got holly berries, holly leaves and mini-Christmas trees galore! The icing also adds a little sweetness and keeps the marzipan from falling off the biscuits.


  • 4oz caster sugar
  • 8oz butter
  • 12oz plain flour, shifted
  • pinch salt

  • For decoration:
  • 2oz icing sugar
  • hot water
  • marzipan
  • red and green food colouring
(see measure conversions for more information on quantites)


  1. Beat the sugar and butter together in a large bowl until smooth.
  2. Using a sieve, sift in the flour and salt and work together to form a nice, soft dough.
  3. When you are happy with the dough turn it out onto a lightly floured board.
  4. Knead the dough lightly for a few moments but avoid over handling.
  5. Chill for the dough in the fridge for 10 - 15 minutes.
  6. Then roll out the dough on a lightly floured work surface and using a round cutter, cut out the biscuits.
  7. Place the biscuits on a greased baking tray and bake in a preheated oven 180oC for 10 - 15 minutes or until they become a pale golden brown colour.
  8. Leave the biscuits on the baking tray to cool for 10 minutes then transfer to a wire rack to cool completely.
  9. In a bowl mix the icing sugar with a little hot water to make a icing that will spread easily.
  10. Ice the biscuits and then decorate with your pieces of marzipan.
  11. If youstore the biscuits in an airtight tin they should last you over Christmas.

Prep Time: 45 minutes

Cook Time: 15 minutes

Yield: 10 - 16 biscuits


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