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Shortbread Biscuits

Category: food

Crumbly, buttery, and sweet – shortbread is a classic taste of Christmas! This never-fail recipe means you’ll be adding it to the yearly baking list. Present to your family and guests or give a batch as a thoughtful and yummy gift. With adorable and tasty icing and decorations, the festive cookie shapes will give a Christmassy feel in every bite. 


1. For the cupcakes: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Line a 12-hole cupcake tin with paper cupcakes cases.

2. Beat together all the ingredients for the cupcakes in a large mixing bowl until smooth and creamy, about 3 minutes. Divide the batter evenly between the paper cases.

3. Bake for 18-22 minutes until golden and risen; a cake tester should come out clean from their centres. Remove to a wire rack to cool.

4. For the ganache: Place the chocolate and coconut oil in a heatproof bowl. Warm the cream to boiling point in a saucepan set over a moderate heat.


5. Once boiling, carefully pour over the chocolate and coconut oil. Let stand for 2 minutes before stirring the mixture until smooth and even.

6. Let the ganache cool and thicken slightly, about 10-15 minutes, stirring occasionally.

7. Spread the ganache on top of the cupcakes using a damp knife; make sure there is 2-3 tbsp remaining ganache for decoration.

8. To decorate: Place the cookies on the cupcakes to form the reindeer mouths. Attach the mints and mini pretzels to the ganache above the cookies for eyes and ears; dip the chocolate chips in a little ganache before attaching to the eyes for the pupils.

9. Dip the chocolate sweeties into some more ganache and attach to the cookie mouths for noses. Use the remaining ganache to shape smiles onto the cookies; you may need to use a piping bag for this step.

10. Let the ganache set on the cupcakes before serving.

If using a piping bag in step 8, fit it with a small round piping tip.

Warm the ganache in a microwave if it starts to thicken and set too much during decoration. 
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Fresh Food spread out on a grey background | Food in Common

  • Serves: 28
  • Time needed: 1 hour 50 minutes
  • Difficulty Medium


  • For the biscuits:
  • 375 g | 3 cups plain flour, plus extra for dusting
  • 1 pinch ground cinnamon
  • 1/2 tsp salt
  • 185 g | 3/4 cup shortening, softened
  • 185 g | 3/4 cup caster sugar
  • 2 small egg yolks
  • 2 tsp vanilla extract
  • 175 g | 1 1/2 cups ground almonds
  • For the icing:
  • 200 g | 1 2/3 cups icing sugar, plus extra for dusting
  • hot water
  • To decorate:
  • assorted coloured dragee balls
  • small white sugar pearl sprinkles

Christmas baking and edible gifts