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Angel-shaped shortbread cookies recipe

32 ratings

An excellent festive treat for the whole family at Christmas, these shortbread cookies couldn't be simpler to make. The only tools you'll need are an angel-shaped cookie cutter and something pointy enough to bore two small holes in the centre of each cookie's wings. See method

Makes roughly 10-12
20 mins to prepare, 60 mins to chill and 25 mins to cook
304 calories / serving
Freezable

Ingredients

300g plain flour, plus extra for dusting
a little plain flour, for dusting
50g cornflour
250g unsalted butter, cubed
75g icing sugar
½tsp salt
4tbsp caster sugar

Each serving contains

Energy
1270kj
304kcal 15%
Fat
17g 24%
Saturates
10g 50%
Sugars
12g 13%
Salt
0.2g 3%

of the reference intake
Carbohydrate 33.9g Protein 2.5g Fibre 1.1g

Method

Pulse together the flour, cornflour, salt, icing sugar and butter in a food processor until it comes together to form a dough in the machine. Remove the dough, knead gently and form into a ball. Wrap in clingfilm and chill for 60 minutes.
Pre-heat the oven to 180° C.
Remove from the fridge and roll out on a lightly floured surface to 1cm thickness. Cut out shapes from the dough using an angel-shaped cookie cutter. Grease and line 2 baking trays. Arrange on the baking trays spaced apart then bake for 12-15 minutes until they just start to colour. Remove from the oven and sprinkle immediately with the caster sugar.
Allow them to cool on the sheets before transferring to a wire rack to cool completely.
Bore two small holes in the cookies in the centre of the wings (roughly between the wings) and thread ribbon through the holes, tying securely behind them. Serve on nonstick baking paper.

See more Christmas baking recipes