Shortbread Christmas Ornaments – a delicious recipe with all-purpose, rice flour, powdered sugar, butter, egg, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F. Line 4 baking trays with parchment paper.
2
Sift flour, rice flour and powdered sugar together. Cut in butter until mixture resembles breadcrumbs. Add egg and milk. Mix until dough comes together. Turn out onto a lightly floured surface and knead gently. Cut dough in 1/2 and knead cocoa powder 1 portion.
3
Shape both plain and chocolate dough into 16 - 6 inch logs, using around 1 1/2 tsp dough for each log. Twist together to form 16 candy canes. Arrange on 2 prepared trays. Bake for 15-20 mins, until firm. Let cool on trays.
4
Roll out remaining dough to 1/4 inch thick. Use small Christmas-shaped cookie cutters to cut out ornaments. Place on remaining trays. Bake for 8-10 mins, until firm. Let cool on trays.
5
To make the icing, combine powdered sugar, butter and 1 tsp hot water. Stir until smooth. Transfer to a piping bag with a thin plain tip. Pipe onto edges of cookies.
983
kcal
Calories
70
g
Fat
88
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 3/4 cup rice flour, 1 cup powdered sugar, 1 cup butter, chopped, chilled, and more.
Yes, Shortbread Christmas Ornaments 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.
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