Recipe: Christmas Spiced Shortbread

Christmas Spiced Shortbread

Who doesn't love shortbread? A pointless question, unless you're vegan or avoiding gluten, I suppose—but even then, surely the idea of it still sounds good!

Shortbread feels inherently festive to me. Maybe it’s the buttery richness or its association with colder months. I wanted to take this classic treat closer to Christmas, inspired by the warm spices and bright citrus notes of the season. Think Christmas Pudding, Christmas Cake, Mince Pies, or Stollen—there’s something about cinnamon, clove, and allspice that perfectly complements winter’s chill.

For my festive version, I’ve added a mix of spices, citrus zest, and a small twist: raisins soaked in Cointreau for a hit of fruity sweetness and orange flavor. (Feel free to switch up the soaking liquid—rum, hot tea, or even water will do.)

A quick note on clove: it’s a potent spice, and not everyone loves its strength. If that’s you, reduce it to 1/4 teaspoon. I’ve also added almond extract for a subtle Stollen-like touch, but if nut allergies are a concern, leave it out or swap for orange essence instead!

I learned the shortbread basics from the amazing team at Cupcake Jemma on YouTube. From there, I took the flavor profile in a very festive direction.

This recipe makes about 24 rounds, depending on your cutter size. It’s perfect for gifting or, let’s be honest, keeping some for yourself. To make a larger batch, just double the ingredients and follow the same steps.

Ingredients 

• 30 grams of Raisins (add more if you want it extra fruity)
• 1 serving of Cointreau
• 150 grams of Unsalted Butter (softened)
• 60 grams of Caster Sugar
• 230 grams of Plain Flour
• A generous pinch of Salt (preferably sea salt, but use what you have)
• 1/4 teaspoon of Vanilla Bean Paste (or extract)
• 1/4 teaspoon of Almond Extract
• 1/2 teaspoon of Ground Cinnamon
• 1/2 teaspoon of Ground Clove
• 1/2 teaspoon of Allspice 
• 1/4 teaspoon of grated Nutmeg
• Zest of 1 Clementine

Instructions

1. Soak the raisins in Cointreau (or your chosen liquid) in a small bowl. Let them sit for at least 30 minutes—the longer, the better.
2. In a large bowl, start with the softened butter. It should be spreadable. If it’s too cold, leave it at room temperature, warm your kitchen up, or use short microwave bursts (a few seconds at a time—you’re softening, not melting!)

3. Add the sugar to the butter and stir to combine. No need to beat—just mix until incorporated.

4. Add the flour, salt, vanilla bean paste, almond extract, cinnamon, clove, allspice, nutmeg, and clementine zest to the bowl.

5. Drain the raisins, squeezing out any excess moisture, and add them to the mix.
6. Stir everything together until you achieve a dry, breadcrumb-like texture with some larger lumps. Avoid overmixing, as overworked flour ruins shortbread.

7. Bring the mixture together with your hands. It may seem crumbly at first, but the butter will help form a dough.

8. Tip the dough onto the work surface.
9. On a lightly floured roll it out to about 0.5cm thickness. It might crack as you roll—don’t worry. Just press it back together gently.
10. Cut out your shapes using a round cutter, festive cookie cutters, or even a knife.

11. Place the shortbread on a baking tray lined with parchment paper. Bake in a preheated oven at 170°C for approximately 12 minutes. Keep an eye on them—you want a very light golden-brown colour.
12. Tip: Preheat your oven slightly higher, then turn it down when you put the tray in to avoid temperature drops.

13. Transfer the shortbread to a cooling rack. Once cool, enjoy!

Notes and Variations

These Christmas Spiced Shortbread are a festive twist on a classic! If you’re feeling creative, why not experiment with other flavors?

• Lemon zest & dried lavender for a floral summer vibe.
• Chocolate chunks & hazelnut for a Nutella-inspired treat.
• Ginger & molasses for a gingerbread twist.

The base recipe is your canvas—where you take it next is up to you.