Clementine Shortbread Decorations
Tip – Plan ahead and whizz up the dough, cut into shapes and freeze. Defrost and freshly bake as you require. Another gift idea is to attach the recipe and a seasonal cutter to your little gift package.
Makes about 24
- 250g salted butter, softened
- 100g golden caster sugar
- Finely grated zest of 1 clementine
- ½ tsp freshly ground cardamom (optional)
- 250g plain flour, plus more to dust
- 125g cornflour
- Seasonal cutters of your choice (I used a snowflake and Christmas tree from the Party Pieces website)
- Icing or caster sugar, to dust
- Preheat oven to 180°C/fan 160°C/gas 3. Using a handheld electric whisk or an electric mixer, cream together the butter and caster sugar, then add the clementine zest and ground cardamom. Sift in the flour and cornflour gradually, mixing briefly between each addition, until it binds together. Flour your hands and gently knead the dough until it is just smooth, making sure not to over-work. If you have time, wrap the dough in clingfilm and refrigerate for 30 minutes to make it easier to roll.
- On a floured board or between 2 sheets of clingfilm , roll out the dough to about 5mm thick, then cut into your chosen shapes. Skewer a small hole in the dough if using as tree decorations. (If freezing, lay the biscuits between sheets of baking parchment in a freezer container and defrost 1 hour before baking.) Place the shortbreads on 2 baking sheets lined with baking parchment and cook for 15-20 minutes (remember if your cutters are smaller the shortbreads will take less time to bake). If the holes have closed up, re-skewer them, then sprinkle lightly with sugar and cool for 10 minutes before transferring to a wire rack. Thread a pretty ribbon through the biscuit and hang on your tree.