To celebrate the festive season, Nigel Cooke, Head Chef at Laura Ashley The Tea Room Solihull has shared his festive shortbread recipe. The recipe makes 30 – 35 biscuits, ideal to make as gifts to impress your friends and family this Christmas.
Ingredients
225g butter, softened
110g caster sugar, plus a pinch for dusting
225g plain flour
110g cornflour
1 teaspoon cinnamon plus a pinch for dusting
Zest of 1 orange
Method
Preheat your oven to 180⁰C
Cream butter and sugar together in a large bowl until light and fluffy
Slowly fold in the flour, cornflour and cinnamon and mix until fully combined.
Roll your biscuit dough mixture into a ball
On a lightly floured surface, use a rolling pin to roll out your biscuit dough until it is approximately 1cm thick
Use a biscuit cutter to cut out your biscuits
Place on to lined baking tray and prick each biscuit 3-4 times with a fork
Place in fridge for 1 hour to chill
Sprinkle finely grated orange zest over your biscuits and bake at 180⁰C for 18-20 mins
Once baked, mix your extra pinch of sugar with a little cinnamon and sprinkle over the biscuits before leaving them to cool
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