With the festive season fast approaching, nothing is more comforting than a kitchen filled with the smell of buttery baked goodies. Sammy from Hello Little Crumb has created these deliciously addictive shortbread biscuits that have a soft crumbly texture; rich, buttery flavour; all topped off with, creamy white chocolate and garnished with edible gold glitter.
These shortbread themselves are not too sweet and balance out the chocolate exterior to perfection. Get the kids involved in making different shapes and sizes, making them the perfect Christmas treat and a wonderful handmade gift for those you love. Plus they’ll fill the house with the most delicious smell whilst baking in the oven!
1. Preheat oven to 150°C and line a tray with greaseproof paper.
2. Cream the butter, honey and vanilla together in an electric mixer on medium speed until it becomes pale, light and fluffy.
3. In a separate bowl, mix together the plain flour and the rice flour. Carefully add half the flour to the butter mixture. Once beaten in, add the remaining flour and the pecan nuts. Slowly beat until the mixture just starts to form a soft dough.
4. Lightly flour a board with flour and gently knead the dough until it all comes together. Add more flour if needed, if you like your shortbread extra light and crumbly like me skip this step and simply press the dough straight into your tin! *note this may require eating the finished product outside on the grass. Pat out the dough to form a square, approximately 1cm thick. Carefully place the flattened dough onto the lined tray. Score the surface of the dough with a knife so that it can be divided into fingers (you can make the fingers as big or small as you like). Prick each finger deeply with a fork.
Cook Biscuits for 30-40 minutes or until slightly golden brown.
Remove from oven and let sit for 5 minutes before cutting while still warm, drizzle with melted chocolate and sprinkle over edible decorations. Let chocolate set before serving.