Christmas Shortbread Sharing Tree
AGA Cookshop Training Academy

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Gill Bland

Christmas Shortbread Sharing Tree

Posted by Gill Bland Friday, 7th December 2018

At Christmas you may have people popping round unannounced and needing sugary sustenance, you may have the whole family over for extended periods and wanting to graze on sweet treats, or you may just be fed up of dried fruit and wanting something different. This stack of festive shortbread is great for sharing but also keeps incredibly well and looks good in the meantime if you don’t get around to using it straight away.

For the spiced shortbread:

  • 250g butter (room temp / softened)
  • 125g caster sugar
  • 240g plain flour
  • Zest of one orange
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

 

For the mocha shortbread:

  • 250g butter  (room temp / softened)
  • 125g caster sugar
  • 210g plain flour
  • 40g cocoa powder
  • 2tsp finely ground coffee

 

To decorate:

  • 200g dark chocolate, melted
  • Edible sparkles / decorating  lustre (silver spoon used to make it but seem to have stopped)

To create:

  • Star cookie cutters in varying sizes or whatever shapes you like

 

  1. Beat the butter to soften,
  2. Add the sugar, flour and spices / cocoa and coffee and beat as little as possible to bring together into a dough. Alternatively use a wooden spoon to combine if you’re feeling energetic.
  3. Roll into a ball, cover in clingfilm and place in the fridge for 30 mins.
  4. Put a large sheet of greaseproof paper on the work surface and take out one of the doughs
  5. Place greaseproof paper on several baking trays.
  6. Unwrap the clingfilm and with the film over the top press the dough until flat, then roll out under the clingfilm and on top of the greaseproof paper until around ½ cm thick (or a bit more)
  7. Cut out the shapes and place on greaseproof paper baking trays.
  8. Put in the freezer for 20mins.
  9. Preheat your tall oven to 150c or fan to 130c.
  10. Take the cookies out of the freezer and bake for 20mins.
  11. Leave to cool before moving.
  12. Melt the chocolate by putting in microwave on 10s bursts and stirring in between (or over a bain marie),
  13. Decorate with the melted chocolate.
  14. Put in the fridge to set.
  15. Repeat with the other flavour.
  16. Stick together using the rest of the chocolate.
  17. Store in an airtight tin if it lasts that long.

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