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Christmas Shortbreads

christmas shortbreads2

Preparation time: 15 minutes, Cooking time: 15 minutes

Serves 30

What You’ll Need

  • 430g butter, softened
  • 190g caster sugar
  • 540g plain flour
  • 1 tbsp mixed spice
  • 120g Sunbeam Sultanas, roughly chopped
  • 290g white chocolate melts
  • Assorted Sunbeam Dried Fruit and Nuts, edible decorations and ribbon to decorate (we used Sunbeam Sultanas, Pistachios and Slivered Almonds)



  1. Combine butter and sugar in a bowl, use an electric beater/stand mixer to beat until fluffy and pale (about 5 mins).
  2. Combine flour, mixed spice and sultanas. Add to butter mixture and fold through until just combined, being careful not to overmix the dough. Turn dough out onto a lightly-floured surface, form into a disc, wrap in plastic wrap and refrigerate for 10 mins to rest.
  3. Preheat oven 150ºC (140ºC fan forced).
  4. Using a floured rolling pin, roll dough out to ½ cm thick.  Use an 8cm round cookie cutter to cut 20 rounds from the dough.  Transfer to a baking tray lined with baking paper then use a 3cm round cookie cutter to cut smaller circles from the middle of the rounds to form a wreath shape or use a Christmas tree cutter.
  5. Bake for 15 mins then remove from oven and allow to cool completely on tray.
  6. To decorate, melt white chocolate. Working with one biscuit at a time, drizzle white chocolate over the top and decorate with sultanas, almonds and any edible decorations you like. Allow to set then thread through a 25cm piece of ribbon to form the wreath.