Sugar and Spice Shortbreads

Sugar and Spice Shortbread

Makes 20 (depending on size of your cutters)

Quick, simple and egg free – and they keep in the cookie jar for up to a week! Go crazy with your favourite cookie cutters! Check out my 3 minute Thermomix conversion here.


125g unsalted  butter, softened

1/3 cup (75g) caster sugar

2 tablespoons brown sugar

1 cup (150g) plain flour

1/3 cup (50g) rice flour

½ teaspoon ground cinnamon

¼ teaspoon mixed spice


How to

  1. Preheat oven to 180C or 160C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter and sugars until light and fluffy. Sift in flours and spices and mix with a wooden spoon until smooth.
  2. Bring dough together with lightly floured hands. Roll dough between two sheets of baking paper until about 5mm thick. Cut out biscuits with your preferred cutter. (The bigger the cutter, the less biscuits you will have!)
  3. Place cookies on prepared trays. Bake for 15-20 minutes, or until lightly golden. Keep an eye on the biscuits while baking, because they brown really quickly.
  4.  Cool on trays. Serve dusted with icing sugar, if you like.

Other info

Preparation Time: 20 minutes  Cooking time: 15-20 minutes

Reference: Australian BBC Good Food Magazine May 2012