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Spiced Christmas Shortbread


For the Shortbread

  • 115 g (1 stick / 1/2 cup) unsalted butter, softened
  • 50 g caster (superfine) sugar
  • 130 g (1 cup) plain (all-purp) flour
  • 40 g rice flour

Spice mix

  • 2 tablespoons golden caster sugar (notes)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • pinch of ground cardamom
  • pinch of ground ginger
  • 1/2 teaspoon moscavado or dark brown sugar


  • Preheat oven to 180C / 350F / 160C fan forced. Line a cookie tray with baking paper.
  • Beat together butter and sugar until light and fluffy. Sift together the flour and rice flour, then add to the butter and sugar in 3 lots until fully incorporated.
  • On a lightly floured surface, knead the dough with your hands until it all comes together. Roll out to 1cm thickness and use a cookie cutter to cut out as many cookies as possible. Re-roll any scraps and cut out more cookies. Use a palette knife to help you to transfer the cookies to the baking tray. 
  • Bake for around 20-25 minutes until just starting to turn golden on the edges.
  • Mix spice mix ingredients together rubbing between you fingers to distribute everything well.
  • Spray the cookies lightly with cooking oil spray then coast in the spice mix. 

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