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As Christmas draws closer, so too the Christmas preparations begin to amp up. Decorations are sourced, cutlery counted, and shopping lists written and hopefully ticked off.

And so, in aiding with the impending preparation for the feast that is Christmas day, today we sample Helen, our Food Editor's, mouth-watering Vanilla Cinnamon Shortbread. With the recipe attached, it's our little gift for you, taking some of the pressure off in searching for that sweet, easy-to-make, delicious crowd pleaser. It's perfect for a parting treat for the guests to leave with or to leave out for Santa and the Reindeers who always need a delicious snack to keep them on track.

INGREDIENTS (Makes approx. 40 biscuits)

500g unsalted butter, softened

1 cup white caster sugar

1 teaspoon vanilla paste

4 ½ cups plain (all purpose) flour, sifted

½ cup rice flour, sifted

2 teaspoons ground cinnamon, sifted

2 tablespoons white sugar

1 teaspoon cinnamon sugar


1. In a stand mixer, beat the butter, caster sugar and vanilla paste for about 5 minutes on a medium speed or until the mixture is light and fluffy. Lower the speed of the mixer to the lowest setting and add the sifted flour, rice flour and cinnamon, beating until the floury streaks have just disappeared. [Take care not to overmix the dough, it is ready as soon as no floury streaks remain].

2. Turn the dough out onto a lightly floured surface, divide in half, shape into discs, wrap each disc in plastic wrap, lightly press each disc down so that it they are fairly flat and refrigerate for half an hour.

3. Preheat the oven to 130 degrees Celsius for a fan forced oven. Grease and line 2 large oven trays with non-stick baking paper.

4. Roll out one of the discs between two sheets of baking paper until it is 1cm thick. Using a 6cm round fluted cookie cutter, cut rounds out of the dough. Then using a 1.5cm round fluted cookie cutter cut a further hole in the centre of each round.

Carefully place onto the prepared trays. Repeat with the second disc. Press the dough scraps together and repeat until you have used all the dough. If you notice the dough has warmed up and is becoming difficult to work with, roll it out onto a piece of baking paper till it is 1cm thick and pop the sheet of dough back in the fridge for 15 minutes to firm up again before cutting into more rounds.

5. Combine the white sugar and cinnamon sugar in a small bowl. Sprinkle the unbaked rounds with the mixture before placing the trays in the oven to bake for 35 minutes or until the biscuits are fragrant and a light brown colour. Cool on the trays for 5 minutes before transferring the biscuits to wire racks to cool completely.

Cook's note:

It is important to note that the shortbread come out of the oven quite soft in texture. As they cool they harden up to the desired crunchier texture. To give as a gift, thread ribbon through the centre of the shortbread to string them together or alternatively use them as a delicious decoration for your Christmas tree.


The Christmas Edit Magazine

Hot off the press!

The Christmas Edit Magazine has now landed in store at The Life Style Edit, and we couldn't be more excited to share it with you.

Below, we tempt you with a few images from Christmas shoot, but for the full and complete Christmas series you will need to purchase the mag.

You can purchase online through the website, and in store at 10 Fitzroy Place, Surry Hills, Sydney.



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