Christmas Angel Shortbread


  • 275g Avonmore Butter diced at room temperature
  • 150g icing sugar
  • 275g plain flour
  • 150g cornflour
  • pinch of salt


  1. To make the shortbread, place the butter and icing sugar in a bowl and then sieve the flour and cornflour on top.
  2. Using a hand-held beater, whisk until you have achieved a smooth dough, adding a tablespoon of cold water to help bring the mixture together if necessary.
  3. Cover with clingfilm & place in fridge to rest for at least 1 hour
  4. Roll out the shortbread on a lightly floured work surface until 3mm (1/8in) thick.
  5. Stamp out shortbread using Angel cutter (or any festive shape). Place on a greased baking sheet.
  6. Leave to rest again in the fridge for 30 minutes-this will help to stop them from shrinking.
  7. Preheat the oven to 180C (350F), Gas mark 4. Bake for 10-12 minutes or until golden brown. Transfer to a wire cooling rack to cool.
2.00 avg. rating (47% score) - 3 votes

Quick Recipe Finder

My Cookbook

Register now

Submit Recipe

Submit your recipe