# Christmas Shortbread Biscuits

[Watch the video](/content/parenting-hub/recipe/christmas-shortbread-biscuits#recipe-video/index.html)

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

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Peaches & Raspberries\
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Find out more](/content/products/vibrant-peaches-raspberries-100g/index.html)

## Method:

01. Pre-heat oven to 177 degrees Celsius  
02. Line two large baking trays with baking paper  
03. Using a stand mixer or hand held mixer, cream together your butter and sugar for 1-2 minutes or until well combined  
04. 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  
05. 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!)  
06. Once chilled, you can roll out your dough on a floured surface to around 0.5mm thickness  
07. Using your cookie cutters, cut out shapes before placing on your lined baking tray  
08. Using the end of a chopstick, make some small holes in your biscuits before squeezing small amounts of your purée pouch in the holes  
09. Bake for 10-12 minutes or until the biscuits are set and the bottoms are lightly browned. (be careful not to over-bake!)  
10. 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  
11. Dig in and ENJOY!

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