Recipe: Catherine’s famous Christmas shortbread

Every family has that one Christmas treat everyone waits for – and in our family, it’s Catherine’s shortbread. She makes dozens of perfect golden “rounds” every year, wrapping them up and gifting them to neighbours, friends, and anyone lucky enough to be on her list. They’re so famous that by November the questions start: “When’s Catherine’s shortbread coming?”

There’s something special about a homemade gift – simple ingredients, a little effort, and a whole lot of love. And the best part? Shortbread is wonderfully inexpensive to make, beautifully traditional, and always appreciated.

Here’s an easy, reliable recipe inspired by Catherine’s legendary Christmas shortbread. Melt-in-the-mouth, buttery, and perfect for gifting.

Catherine’s Best & Easiest Traditional Shortbread
Makes: 2-3 rounds (depending on size)
Prep time: 10 minutes
Cook time: 25–35 minutes

Ingredients
250g unsalted butter, softened
⅓ cup caster sugar
⅓ cup icing sugar
2 cups plain flour
¼ cup rice flour or cornflour (for that perfect crumbly texture)
Pinch of salt
Extra caster sugar for sprinkling

Method
Preheat the oven to 150°C (fan-forced 140°C). Line two baking trays with baking paper.
Cream the butter, caster sugar and icing sugar together until pale and fluffy.
Add the flours and salt, mixing gently until the dough comes together. (It will look crumbly at first – that’s perfect.)
Turn the dough onto a lightly floured surface and bring it together with your hands.
Divide into rounds – traditionally 1–1.5cm thick. Place them on trays.
Use a fork to prick patterns across the top, or crimp the edges with your fingers for a classic shortbread look.
Bake for 25–35 minutes until pale gold (not brown).
While warm, sprinkle lightly with caster sugar for that traditional finish.
Cool completely, then wrap beautifully in cellophane, tins, or paper for gifting.

Tips for Perfect Shortbread

The lower the oven temperature, the more even and delicate the bake.
Don’t overmix – the crumbly texture is what makes shortbread special.
If the dough feels too soft, chill it for 10 minutes before baking.
Shortbread keeps beautifully for 2-3 weeks in an airtight container.