When I heard about the make ahead and freeze Christmas Cookie challenge I knew I would be taking part, as I love to get things organised ahead of time. These Scottish Shortbread are a family favourite and they are always in the house at Christmas time, I usually bake them and have them ready to go in the freezer and I am able to pull them if friends drop around.
100g icing sugar (confectionery sugar)
330g plain flour (all purpose)
Pre heat the oven to 150C / 300F
Cream butter and sugar till light and fluffy. Gradually adding the flour in, and mix till combined.
Dust work surface with flour, knead until smooth.
For a different take I divided my batch up and added, dried cranberries, coffee, cocoa and I left one batch plain. I then rolled these into logs wrapped them in cling film then placed them in the freezer. You can just cut them into rounds and bake for 10 to 15 minuets or roll the mixture into shapes.