Christmas shortbread recipe
 Christmas shortbread is very easy to make so they are perfect for the children or to give to friends and family as DIY foodie Christmas gifts. Fill your shortbread with your favourite festive flavours like chocolate, nuts and spices. 100g/3½oz caster sugar200g/7oz butter, softened 300g/10½oz plain flour 100g/3½oz caster sugar 200g/7oz butter, softened 300g/10½oz plain flour 50g/1¾oz white chocolate, chopped into small pieces2 tbsp chopped pistachios 50g/1¾oz white chocolate, chopped into small pieces 2 tbsp chopped pistachios 50g/1¾oz chocolate (milk or dark), chopped into small pieces½ orange, grated zest only 50g/1¾oz chocolate (milk or dark), chopped into small pieces ½ orange, grated zest only 3 chai teabags (see tip for additional spices) 3 chai teabags (see tip for additional spices) Method Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and use your hands to bring it together. Add your chosen fillings and use your hands to bring the dough into a rough ball.Roll the dough into a fat sausage, roughly 5cm/2in in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid. See tip for freezing advice.Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and use your hands to bring it together. Add your chosen fillings and use your hands to bring the dough into a rough ball. Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and use your hands to bring it together. Add your chosen fillings and use your hands to bring the dough into a rough ball. Roll the dough into a fat sausage, roughly 5cm/2in in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid. See tip for freezing advice. Roll the dough into a fat sausage, roughly 5cm/2in in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid. See tip for freezing advice. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm wide. Place onto the lined tray and cook for 15–20 minutes or until the edges are beginning to brown but the tops have no colour. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Recipe tips You can choose whatever chocolate, fruit zest and chopped nuts that you like the most. If you don't have chai teabags, use 1 tsp each of cinnamon, all-spice and nutmeg. You can freeze the rolls for as long as you like and slice off the cookies and bake as required.