How to make traditional shortbread

Nothing quite completes a classic Christmas like traditional shortbread. In this video, we show you how to make a deliciously, buttery shortbread for your festive feast.

Step 1

Preheat the oven to 160°C. Line 2 oven trays with baking paper.

Step 2

Draw a 20cm-diameter circle in the centre of each sheet of baking paper.

Step 3

Use an electric mixer to beat 250g Western Star Chef’s Choice Unsalted butter, 1 cup of icing sugar and 1 teaspoon of vanilla extract until pale and creamy.

Step 4

Sift 2 cups of plain flour and 1 cup of cornflour over the butter mixture. Use a wooden spoon to stir until a soft dough forms.

Step 5

Turn shortbread mixture onto a lightly floured surface and gently knead until smooth.

Step 6

Divide the dough into 2 even portions and shape each portion into a 12cm round disc. Place each disc on the lined trays, and using the circles as a guide, gently press shortbread out with fingers to form a 20cm round.

Step 7

Use a fork to gently press the outside of the shortbread, and prick dough with a pattern to decorate. Use a sharp knife to carefully score 8 triangles into each shortbread round. Place in the fridge for 20 minutes or until firm.

Step 8

Sprinkle 2 tablespoons of white sugar evenly between each disc.

Step 9

Bake shortbreads in the preheated oven, swapping trays halfway through cooking, for 30-35 minutes or until lightly golden and firm to touch. Remove from the oven and set aside on oven trays to cool completely. Cut shortbread into triangles using a sharp knife.