Shortbread Cookies

Enjoy our easy to make, Christmas shortbread cookies this holiday season!

  • Makes: 24
  • Prep: 30 minutes
  • Cook: 20 minutes
Metric | Imperial Measurement Conversions


250g unsalted butter, softened

1 cup Natvia, plus extra for sprinkling

1 teaspoon vanilla essence

2 cups plain all-purpose flour

¼ cup cornflour

¼ teaspoon salt



  1. Line two 20x30cm cookie sheets with baking paper
  2. Beat the butter, Natvia and vanilla essence in a bowl of an electric mixer until combined.
  3. Sift in the flour and cornflour and add the salt, before stirring to combine using a spatula.
  4. Lightly flour the bench top and turn out the dough. Knead gently until it becomes smooth. If the dough is too dry, add a few drops of water as needed.
  5. Form the dough into a ball and then roll out with a rolling pin to approximately 2cm thickness.
  6. Using a small cookie cutter, cut into your desired shape and carefully place onto the baking paper lined cookie sheets. Sprinkle with a little extra Natvia. Cover and place in the fridge for 20 minutes.
  7. Bake for 15-20 minutes (160C) until the edges start to become golden.
  8. Let cool on the tray for about 1 minute before carefully placing on a wire rack to cool. They will harden as they cool.
  9. TIP: When kneading if the dough is too crumbly, lightly wet your hands with cold water.



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