How to Make Shortbread | Cook with Curtis Stone | Coles 

Deliciously buttery, watch as Curtis makes the perfect shortbread this Christmas. This biscuit recipe is ideal for celebrating or gifting, but is delicious to enjoy all year round. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
CURTIS'S CHRISTMAS SHORTBREAD RECIPE
Makes: 1 ring/12 pieces
Prep time: 5 mins
Cooking: 50 mins
2 cups plain flour
¼ cup cornflour
1 cup icing sugar
1 tsp fine sea salt
225g unsalted butter, at room temperature, cubed
1. Preheat the oven to 160°C (140°C fan forced).
2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the flours, sugar, and salt on medium speed for about 30 seconds. Add the butter and mix on low speed for about 6 minutes, or until the dough is barely coming together and is in large clumps. Alternatively, combine the flours, sugar, salt and butter in a mixing bowl and use your fingertips to rub the butter into the flour until it forms large clumps.
3. Transfer the dough to a round 25cm springform cake pan. Push the dough flat into the pan, using the back of a large spoon to help flatten the top. Using a 5cm round pastry cutter, cut out the centre of the shortbread. Return the pastry cutter to the cake pan to keep the hole a neat shape as it cooks (you can bake the cut-out separately on a baking sheet, if desired). Bake for around 25 minutes.
4. Remove shortbread from oven and using a small sharp knife, score the shortbread into 12 wedges, cutting halfway through the pastry. Using the flat end of a skewer or a toothpick, poke holes into the pastry to dock the shortbread. Bake for a further 25 minutes, or until the shortbread is light golden brown on top. Remove from the oven and cool to room temperature.
5. Cut the shortbread through the score marks into wedges and serve.
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