Xmas Shortbread Cookies

    160 g cups flour
    3 TB caster sugar
    112 g cup butter
    2 TB red and green sprinkles
    1/4 teaspoon Mint essence
    Chocolate to coat
  1. Mix the flour and sugar in a medium bowl. Cut in the butter until you get fine crumbs and mix the mint essence into the dough. Stir in the sprinkles and knead until smooth.

  2. Pat the dough out into an 8x5 inch rectangle on a parchment lined baking sheet.
    Cut the dough into 1/2 inch squares, and separate them on the baking sheet.

  3. Bake at 170 C for 12-14 minutes, and then transfer the cookies on the parchment to a cooling rack.

  4. Coat with chocolate if you wished.

  5. Store in a tightly covered container at room temp for up to three days or in the freezer for up to three months.


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