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
- 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.