RECIPE: Spiced Sugar Shortbread Cookies

Written By Catherine Parrott

EQUIPMENT:

Oven set to 170c

INGREDIENTS:

Shortbread Dough

  • 100g Butter, cold and cubed

  • 50g Caster Sugar

  •  100g Self Raising Flour

  • 50g Rice Flour

Spiced Sugar

  • 100g Demerara Sugar***

  • 1 Tsp Ground Cinnamon

  • 1 Tsp Ground Nutmeg

  • ½ Tsp Ground Ginger

  • ½ Tsp Ground Cardamom

 METHOD:

Start by making the dough. Mix until combined and no lumps of butter are visible. Fold in the flours and mix until combined. Roll into a sausage shape, approx. 3cm in diameter, and wrap in clingfilm (you can roll a few times in the clingfilm to make the edges nice and smooth or even use parchment paper, whatever you’re most comfortable using!).  Chill in the fridge until firm.

While you wait for the dough to firm up, make the spiced sugar by combing the spices and sugar in a bowl and leave until needed.

 Once chilled, remove the dough from its wrapping and cut the dough into 1cm discus, roll in the spiced sugar, evenly spread the shortbread onto your trays and finish with another sprinkle of sugar before baking until just starting to colour (10-12 minutes).

 

Catherine Parrott
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