Day 5: Holiday Shortbread Bites

I live in Scotland, of course I had to do a shortbread recipe. I think this one is really nice and easy and makes a lovely little holiday treat for everyone. The bite-size bits are really nice for putting out on a table to snack on or packaging up as a little homemade christmas gift.

The recipe was made only slightly harder as I spent half my time trying to convince our puppy that is was not a good idea to eat his first Christmas tress, which came home yesterday….I am not sure I have been successful yet.

Shortbread is a super easy recipe and the hands-on part of pressing the dough into the pan can be a fun thing to get the wee ones involved with if you are looking for a kid-friendly christmas bake!

Hope you enjoy these little nibbles.

Holiday Shortbread Bites

This recipe makes 108 bites at 29 calories each.

dsc_1120

Ingredients:

  • 1 cup salted butter (cold and cut into small pieces)
    • If you use unsalted butter, add 1/2 tsp of salt to the flour before mixing
  • 2/3 cup castor sugar
  • 2 1/4 cups plain flour
  • 2 1/2 TBs holiday coloured sprinkles, plus an extra for the top.

Preparation:

  • Line a baking pan about 12″ x 9″ with baking paper that comes up the sides (this will allow you to lift out the dough later).
  • Cream the butter and sugar together until well combined.dsc_1112
  • Slowly add the flour while the mixer is on low, until completely combined. The result should be a relatively dry dough that sticks together well when pressed on.dsc_1113
  • Mix in the holiday sprinkles.
  • Press the dough into the pan, until a thin and flat layer is formed. You can use the flat bottom of a glass to help make it as smooth as possible.
  • You can extra sprinkles to the top at this point and pat them down into the dough.
  • Refrigerate for about 30 minutes.
  • Preheat the oven to 170 C.
  • Using the paper paper, remove the dough from the pan and cut the cookies into 1 inch squares using a large and sharp knife. dsc_1116
  • Place the cookies (about 1/3) at a time on an UNLINED and UNBUTTERED baking tray, spacing them about 1/2 inch apart. Keep remaining cookies in the fridge until baking.dsc_1117
  • Bake cookies for 8-12 minutes until just beginning to turn golden.
  • Allow to cool and enjoy!

dsc_1122

Hope you enjoy these little treats! I find it hard not to just keep eating them!

Here is an easy to print version:

Holiday Shortbread Bites

Ingredients:

  • 1 cup salted butter (cold and cut into small pieces)
    • If you use unsalted butter, add 1/2 tsp of salt to the flour before mixing
  • 2/3 cup castor sugar
  • 2 1/4 cups plain flour
  • 2 1/2 TBs holiday coloured sprinkles, plus an extra for the top.

Preparation:

  • Line a baking pan about 12″ x 10″ with baking paper that comes up the sides (this will allow you to lift out the dough later).
  • Cream the butter and sugar together until well combined.
  • Slowly add the flour while the mixer is on low, until completely combined. The result should be a relatively dry dough that sticks together well when pressed on.
  • Mix in the holiday sprinkles.
  • Press the dough into the pan, until a thin and flat layer is formed. You can use the flat bottom of a glass to help make it as smooth as possible.
  • You can extra sprinkles to the top at this point and pat them down into the dough.
  • Refrigerate for about 30 minutes.
  • Preheat the oven to 170 C.
  • Using the paper paper, remove the dough from the pan and cut the cookies into 1/2 inch squares using a large and sharp knife.
  • Place the cookies (about 1/3) at a time on an UNLINED and UNBUTTERED baking tray, spacing them about 1/2 inch apart. Keep remaining cookies in the fridge until baking.
  • Bake cookies for 8-12 minutes until just beginning to turn golden.
  • Allow to cool and enjoy!
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