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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. 


Serves 8


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.

spice options

ground star anise; ground dried ginger; ground cardamom, ground cloves