The flavour and fragrance of this shortbread is just so ‘Christmassy’ and I love to have tins of it in the pantry; some pieces beautifully packed for little home-made gifts and some for sharing with friends who pop in over the festive season. What’s more it is very easy to make.
2 cups cake flour
¼ cup caster sugar
2 tbsp. corn flour
¼ tsp. cinnamon powder
A pinch of Allspice powder
Pinch of salt
250g unsalted butter, slightly softened
Extra caster sugar for sprinkling once baked
Preheat the oven to 160°C.
Place all the ingredients in a food processor and process until the ingredients are combined and just coming together. It is important to not over-process. If you don’t have a food processor, work the mixture lightly with your hands until combined.
Press the mixture as evenly as possible into a 20cm round pie dish and smooth the top. Using a fork, prick the dough evenly all over.
Place the shortbread in a preheated oven for about 35-40 minutes or until it turns a light golden brown.
Remove from the oven and slice into serving portions then sprinkle with some caster sugar while still hot. Leave to cool before serving.
ground star anise; ground dried ginger; ground cardamom, ground cloves