Christmas Shortbread Biscuits Recipe | Little Freddie
Christmas Shortbread Biscuits
Age range: Suitable from 24 months
Yield: 14 biscuits (depending on size and shape of cutters)
Storage: Can be frozen once completely cooled and stored for up to 3 months.
Ingredients:
- 115g unsalted softened butter
- 70g granulated sugar
- 2 large egg yolks (room temperature)
- 1/2 tsp vanilla extract
- Pinch of salt (optional)
- 200g Plain Flour
- A small drop of Little Freddie Prune and Apple Pouch and Peach & Raspberry (or any flavour fruit Little Freddie puree pouch!)
Explore the pouch
Peaches & Raspberries
Find out more](/content/products/vibrant-peaches-raspberries-100g/index.html)
Method:
- Pre-heat oven to 177 degrees Celsius
- Line two large baking trays with baking paper
- Using a stand mixer or hand held mixer, cream together your butter and sugar for 1-2 minutes or until well combined
- Next add in your egg yolks, vanilla extract, and salt until fully combined, then add in the flour. It will start to crumble before making a dough
- Now remove the dough and form a dough before covering with cling film and allowing it to chill in the fridge for 20 minutes (or freezer for 8!)
- Once chilled, you can roll out your dough on a floured surface to around 0.5mm thickness
- Using your cookie cutters, cut out shapes before placing on your lined baking tray
- Using the end of a chopstick, make some small holes in your biscuits before squeezing small amounts of your purée pouch in the holes
- Bake for 10-12 minutes or until the biscuits are set and the bottoms are lightly browned. (be careful not to over-bake!)
- Remove from the oven and cool on the baking sheet for 10 minutes, before carefully transferring the cookies to a wire rack to cool completely
- Dig in and ENJOY!
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