Shortbread Snowflakes

Festive baking, in my opinion, is the one. Arguably, also a huge marketing ploy set up by supermarkets around the world, but how exactly is one supposed to resist seasonally themed (and downright adorable) baking instruments? "Well of course I need a mitten shaped biscuit cutter", I tell myself feebly. Every year, it's the same vicious circle.

Still, when you do give in and purchase said mitten shaped biscuit cutter, whatever can you use it for? Well, how about some super easy and super tasty shortbread?! I should be an infomercial narrator. While these aren't mitten shaped (that's Waitrose fault), they are crumbly, semi-seasonal (holla mixed berries) and crazy easy to make. Plus, research suggests* that snowflake shaped treats are good for the soul. *no it doesn't.

Prep time: Under 30 mins | Cooking time: 20 mins | Makes: 15-20 snowflakes

INGREDIENTS:

• 125g unsalted butter (softened)
• 55g golden caster sugar, plus extra to finish
• 180g plain flour
• 100g berry mix

METHOD:

1. Pre-heat the oven to 190C/375F/Gas 5 and line a baking tray (or two) with greaseproof paper. 
2. Beat the butter and the sugar together in a mixing bowl until smooth. 
3. Stir in the flour until you get a smooth paste. Scatter as many dried mixed berries as you fancy into the mixture and use your hands to work the dough into a ball, wrap it in cling film and let it chill in the fridge for about twenty minutes.
4. Cover the surface and rolling pin in an appropriate amount of flour, remove the cling film and roll out the dough until it's about 1cm thick (don't worry that it's super crumbly, just bare with). Use your chosen cutter to cut out the biscuits and place them on the baking tray. Repeat process until all the dough is used. Or you run out of room.
5. Sprinkle a small amount of golden caster sugar over the top of each snowflake and bake in the oven for 15-20 minutes, or until pale golden-brown. Shimmy across to a wire rack to cool.
6. Devour.

Afternoon tea, anyone?
~ Eleanor xo