I’LL let you in on a secret... when it comes to treats for Santa, he loves nothing more than a piece (or two) of shortbread. This Highlander shortbread is simple enough to whip up on Christmas Eve. Just don’t forget the accompanying glass of milk and a carrot for Rudolph.
▪ 75g (2¾oz) caster sugar
▪ 150g (5¼oz) salted butter (at room temperature)
▪ 200g (7oz) plain flour
▪ 25g (¾oz) cornflour
▪ 100g (3½oz) demerara sugar
▪ ½tsp ground cinnamon
PREHEAT your oven to 180C (160C for fan-assisted/350F/gas 3). Grease a couple of baking trays with a little butter.
In a large bowl, cream together the butter and caster sugar until it becomes light and fluffy. Sift in the flour and cornflour and mix to form a stiff dough, using your hands if necessary. Tip the dough onto a lightly floured worktop and gently knead until smooth.
Roll your dough into a ball before forming it into a long sausage about 2in (5cm) in diameter. Wrap the sausageshaped dough in some cling film and transfer to the fridge. Leave for about 30 minutes to stiffen slightly.
Place the demerara sugar and cinnamon in another baking tray before removing the dough from the fridge and rolling the sausage-shaped dough through the sugar mix, ensuring that it is completely coated.
Cut the sugar-coated dough into circles around a third of an inch (1cm) thick and transfer to your pre-greased baking trays. You should end up with about 18 biscuits.
Bake for around 10-15 minutes until the tops of the biscuits are lightly golden.
Remove from the oven and leave the biscuits to cool on their tray for around ten minutes, before transferring to a wire rack to cool completely.
Leave a couple for Santa and the rest for you to enjoy!