Shortbread is often seen as either a summer or a winter treat. Piled high with strawberries and cream, it’s a great dessert for the warmer months, or delivered in tins as a Christmas gift. I can’t resist the soft, buttery texture of shortbread so have made an autumnal version; golden brown and filled with seasonal spices, and cut into cute little leaves as seasonal decoration.
I found these cookie cutters on Amazon and they have been amazing, perfect for shaping biscuits, pastry or little decorations.
Creating the dough is oh-so simple. In a bowl, combine:
1/2 Cup Softened Butter
1/4 Cup Golden Caster Sugar
2/3 Cup Plain Flour
1 tsp Cinnamon
1 tsp Ginger
1/2 tsp Nutmeg
1/2 tsp Ground Cloves
And work together until it forms a dough. It is a particularly soft dough, so I found it easier to place the dough between two sheets of baking paper to roll it out. Roll it out until it’s about a cm thick.
Cut out the leaves using the cookie cutters, and place on a lined tray. They might need a bit of persuading to get from the cutters to the tray as the dough is so soft, but if it gets stuck, just poke it through with your fingers.
Score little lines into the leaves using a blunt knife to add a little bit of decoration, and top with a sprinkling of sugar. Pop the tray in the fridge for 10 minutes to chill.
Bake the shortbread in a 180c Oven for 10-15 minutes until golden brown. Mine are very little so if you used a larger cutter you may need more time.
Leave to cool and enjoy! You could really make these in any shape you wanted to, but I loved the idea of leaves to go alongside the seasonal spices. The cinnamon, nutmeg and cloves add a gorgeous rich colour to the otherwise usually pale shortbread, and the spice adds a lovely warming kick to a chilly afternoon!