I make these every Christmas using Xmas stars etc. The recipe is from Delia Smith's Complete Illustrated Cookery Course page 505. I usually double the recipe which then makes about 30 biscuits. It's a good cutting out recipe to use with children.
Ingredients:
4 oz (110g) butter or margarine at room temperature
2 oz (50g) caster sugar
6 oz (175g) plain flour, sifted
extra caster sugar for rolling out and dusting
Method:
Preheat oven to 150C (130C fan-forced) and grease a baking sheet.
Cream the butter and sugar together and then add the flour and mix to form a dough, finishing by using your hands. Roll out on a board or work surface dusted with caster sugar, using extra sugar on the rolling pin and dusting the dough to help stop it from sticking. Lightly roll the dough to a thickness of about 3mm and use cutters to cut out biscuits. Use a spatula to lift the pieces onto the tray leaving space for spreading. Then bake in the oven for 30minutes. (Check after 20mins and swap trays around depending on your oven). Cool the biscuits on a wire rack, dust with caster sugar and store in an air-tight container.
Here's a link to a Donna Hay alternative recipe. I haven't tried it yet, but it looks good.
donna-hays-shortbread-cookies
David's Chocolate Shortbread
My son David tweaked the recipe as follows:
110g butter
75g caster sugar
35g cocoa
125g plain flour
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