If you’ve been following along here for a while you’d know I’m a fan of the shortbread. We’ve had cardamom shortbread, rosemary shortbread, parmesan shortbread, orange choc-chip shortbread, lemon curd shortbread and more. As an aside, I’m yet to publish an ordinary shortbread, but give me time.
This one, however, I’m calling my Christmas shortbread.
Tom Parker-Bowles in Fortnum & Mason’s Christmas and Other Winter Feasts calls this “Old-fashioned, butter-rich shortbread that crumbles at the very thought of teeth” – he’s not wrong. This is everything shortbread should be with a clove-sugar dusting of Christmas.
What you need
- 230g unsalted butter, at room temperature
- 170g golden caster sugar (I used ordinary caster sugar)
- 340g plain (all-purpose) flour, plus extra for dusting
- 55g semolina
For the clove sugar
- 2 tbsp golden caster sugar (I used ordinary caster sugar)
- 1/4 tsp ground cloves
What you do with it
Cream the butter and sugar until pale and fluffy.
Add the flour and semolina and stir until the mixture forms a ball – you might need to use your hands to bring it all together. Knead it lightly and wrap in cling film and pop in the fridge for 1-2 hours.
Line a baking sheet with baking paper.
Roll out to around 5mm thick and use a 6cm round pastry cutter to cut into rounds. Place them on the prepared baking sheet (a few cms apart) and pop back in the fridge for 10-15 minutes while your oven heats up.
If you haven’t done so already, preheat your oven to 160C (I have mine on fan).
Bake your biscuits for 12-15mins until lightly golden.
While they’re baking stir the sugar and cloves together and as soon as the biscuits are done sprinkle them with the clove sugar – and step back and inhale the aroma of Christmas.
Leave to cool.