frankie fodder: chocolate spiced shortbread

I’m all about ugly Christmas sweaters and mulled wine by the fire, but because we’re subject to the wonderful heat that is Aussie Christmas in summer, I’m always trying to find a way to make December feel as wonderfully wintery as I can. Ultimately though, the festive season for me is all about spending time and feasting with your loved ones – which is why I’ve made a delightfully simple Scandinavian shortbread recipe for you to enjoy. Of course, as always, the base recipe should remain the same, but feel free to add more of whatever spices you like (or even delicious chunks of nuts, if you’re so inclined)!

INGREDIENTS:

200g unsalted butter
80g icing sugar
1 tsp vanilla extract
1 tsp freshly grated nutmeg
1/2 tsp cardamom
250g plain flour
2 tbsp cocoa powder

METHOD:

1. Start by preheating your oven to 170 degrees Celsius.

2. Using a stand mixer or hand-held mixer, beat icing sugar, butter and vanilla together until pale and creamy.

3. On a low speed, add sifted flour, cocoa powder and freshly grated nutmeg and cardamom.

4. When it just comes together like a dough and you can’t see any dry patches of flour, remove from bowl and roll between two pieces of baking paper. Freeze for 10 minutes to allow the dough to become firm – this makes it much easier and less sticky to work with.

5. Remove from freezer and, working quickly, cut your desired shape from the dough and place directly onto a lined baking tray. We’ve decorated ours by pressing firmly into the dough with assorted piping tips, but you can leave them plain or pipe designs on with royal icing after baking. Leftovers can be re-rolled and frozen to make even more shortbread!

6. Once you’re happy with your festive creations, bake for 10 to 12 minutes. They may appear to still be a little soft to the touch, but they’ll harden up as they cool.

7. Consume with gusto… in shorts and thongs by the BBQ, of course! Mmmmm, taste the hygge.

For more delicious treats from Jen, swing past Bakedown Cakery.