The aromas of this Scottish classic have been adapted for the Christmas season.
| Ingredients | ||
|---|---|---|
| 125 | g | butter |
| 40 | g | caster or fine granulated sugar |
| 25 | g | icing or powdered sugar |
| 225 | g | flour |
| 1 | pinch(es) | salt |
| 1 | teaspoon(s) | gingerbread spice mix (more if desired) |
| 1 | teaspoon(s) | vanilla extract |
Tip:
The shortbread can be flavoured to your heart's content: for example with cinnamon and orange zest or with ginger powder and lemon zest.
What I like about this recipe: I am not a great biscuit baker. I don't have the patience for that so this shortbread is a pleasant alternative. It's quick to make, works every time, and thanks to the high butter content, a pleasant aroma quickly spreads throughout the house. The shortbread also makes an excellent base for a Christmas dessert, for example in combination with vanilla ice cream and caramel sauce or with caramelised apple slices.
