Bake this irresistible A dozen Christmas shortbreads at home. Made with butter, golden caster sugar, flour and cornflour. Easy step-by-step instructions…
This A dozen Christmas shortbreads relies on simple, everyday ingredients such as (2.1oz) cornflour. It comes together quickly and makes 4 servings, at about 441 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this A dozen Christmas shortbreads delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.
Updated Jun 30, 2026
-
1
CLASSIC BASIC SHORTBREAD RECIPE: Line a baking tray with baking parchment.
-
2
Place the butter and sugar in the bowl of a food mixer (or use a bowl and a hand-held electric whisk).
-
3
Cream the butter and sugar, then gradually sift in the flour and cornflour, mixing as you do, just until everything is blended.
-
4
Do not over-mix.
-
5
Wrap in cling film and chill for 2030 minutes, to make it easier to handle.
-
6
On a lightly floured work top, roll the dough out to about 5mm thick and, using the round fluted cutter, stamp out the shortbreads as closely together as you can.
-
7
Gather the scraps and re-roll them.
-
8
(The fewer times you re-roll the dough the better, as it will toughen it.)
-
9
Lay the shortbreads on the prepared baking tray and chill for 2030 minutes (so they will hold their shapes better).
-
10
Preheat the oven to 180C/fan 160C/350F/gas mark 4.
-
11
Bake the shortbreads in the preheated oven for 1520 minutes.
-
12
Sprinkle with caster sugar and leave to cool on the tray.
-
13
VANILLA CHRISTMAS TREES: Add 1 tsp vanilla extract (or the seeds from one-third of a vanilla pod) when creaming the butter and sugar.
-
14
Cut out 7cm Christmas trees with a cutter and press six or seven multicoloured dragees (for baubles) on to each tree.
-
15
Chill and bake as before.
-
16
CRANBERRY COCONUT SNOWBALLS: Add 1 tsp vanilla extract when creaming the butter and sugar.
-
17
With the flour, add 30g dried cranberries, roughly chopped.
-
18
Roll into 20 equal-sized balls.
-
19
Chill and bake as before.
-
20
Melt 200g of white chocolate.
-
21
Hold a ball on a fork and spoon it over, then set the balls on a wire rack with baking parchment underneath.
-
22
Sprinkle with 60g of desiccated coconut.
-
23
VERY LEMONY FINGERS: Add the finely grated zest of 1 large unwaxed lemon when creaming the butter and sugar.
-
24
Roll out, then cut into 20 shortbread fingers, each 7 x 2cm.
-
25
Chill and bake as before.
-
26
When cold, make a lemon icing: mix 50g of icing sugar with the juice of 1/4 1/2 lemon.
-
27
Dip each finger into the icing.
-
28
Leave to set on a tray lined with baking parchment.
-
29
WALNUT AND CINNAMON SQUARES: Lightly roast 30g of walnuts in the oven for five minutes.
-
30
Cool, finely chop and add with the flour and 1 tsp ground cinnamon.
-
31
Cut into 4.5cm squares.
-
32
Prick each three or four times with a fork.
-
33
Chill and bake as before.
-
34
ALMOND SLICES: Lightly roast 30g of nibbed almonds in the oven for four minutes.
-
35
Cool and fold in with the flour.
-
36
Cut the dough into 20 fingers, each 7 x 2cm.
-
37
Press a whole blanched almond into the top of each.
-
38
Chill and bake as before.
-
39
CARAMEL SANDWICHES: Roll out the shortbread dough to about 3mm thick and, using a 4.5cm round cutter, stamp out about 36 rounds.
-
40
Cut a 1.5cm star (or round shape) from the centre of half of them.
-
41
Chill as before.
-
42
Bake for around 15 minutes and, once cold, sandwich one solid circle and one with a hole cut out together, using 1/2 tsp of dulce de leche or caramel spread.
-
43
Repeat to fill all the shortbreads.
-
44
Once filled, these are best eaten within a day as the caramel will soon turn them soft.
-
45
CHERRY SQUARES: Add 80g red glace cherries (rinsed, dried and roughly chopped) with the flour.
-
46
Cut into 4.5cm squares.
-
47
Chill and bake as before.
-
48
GLAZED CLEMENTINE AND CARDAMOM ROUNDS: Add 1/2 tsp freshly ground cardamom (see page 85) with the flour.
-
49
Using a 4.5cm cutter, stamp out 20 rounds.
-
50
Chill as before.
-
51
When the shortbreads are on the tray, top each with a very thin slice of clementine, dried very well with kitchen paper.
-
52
Bake for 2022 minutes.
-
53
Sprinkle over 23 tbsp of caster sugar as soon as they come out of the oven and leave to cool.
-
54
Remove the baking parchment from under the shortbreads.
-
55
Using a blowtorch, glaze each clementine slice.
-
56
The star shape of the cut clementine will be highlighted.
-
57
These are best eaten within two days, as they will soften.
-
58
CHOCOLATE PINWHEELS: Make the classic shortbread recipe as usual.
-
59
Now make a second batch, but using only 100g of flour and adding 25g of cocoa.
-
60
Roll the chocolate dough into a 3mm-thick rectangle about 26 x 18cm.
-
61
Repeat with the vanilla dough.
-
62
Lay one on top of the other and trim the sides neatly.
-
63
Carefully lift on to a sheet of baking parchment with a long side towards you.
-
64
Use the paper to help roll the dough into a log.
-
65
Chill as before, then cut into 40 discs about 5mm thick.
-
66
Bake for about 20 minutes.
-
67
CHOCOLATE CHILLI HEARTS: Reduce the plain flour to 100g and add 25g cocoa and 1/21 finely chopped red chilli (to taste) with the flour.
-
68
Roll out to 3mm thick.
-
69
Cut out 40 shortbreads with a 4.5cm heart cutter.
-
70
Chill and bake as before.
-
71
ORANGE-GLAZED GINGER STARS: Add 1 tsp ground ginger and 1 large ball of finely chopped stem ginger with the flour.
-
72
Cut out with a 4.5cm star cutter.
-
73
Chill and bake as before.
-
74
When cold, make an orange glaze by mixing 100g of sifted icing sugar and the juice of 1/21 orange and dip or ice each star.
-
75
Scatter with sprinkles and leave to set.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Preheat the oven fully and bake on the middle rack for the most even results.
- Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
- Let it cool before slicing so it sets properly and holds its shape.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
- Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
- A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
Saved locally in your browser — visible only to you.
How did you like this recipe?
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 125 g (4.4oz) salted butter, softened, in pieces, 50 g (1.8oz) golden caster sugar, plus more to sprinkle (do not sprinkle any of the other shortbreads with sugar after baking), 125 g (4.4oz) plain flour, plus more to dust, 60 g (2.1oz) cornflour.
Yes, A dozen Christmas shortbreads recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.