Spiced Shortbread. Melt-in-your-mouth spiced shortbread made with brown sugar and pecans. An absolutely wonderful recipe, and EASY too! These Sugar and Spiced Shortbread Cookies are crunchy, buttery cookies that have a lot of flavor and almost no fuss.

This shortbread is gently spiced and decorated to look like a dragon, but you can use another shape if you wish. Equipment and preparation: for this recipe you will need a dragon-shaped biscuit cutter. These chocolate spiced shortbreads are sweet and crunchy to bite.

Yes, this is an easy recipe just gone the other ones. I think the hardest portion is to locate the best ingredients as a result you can enjoy the savory Spiced Shortbread for your breakfast with your connections or family. You can have Spiced Shortbread using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Spiced Shortbread

Prepare 100 grams of butter.
It's 50 grams of soft brown sugar.
It's 125 grams of all-purpose flour.
It's 1 pinch of ground nutmeg.
It's 1 pinch of ground cinnamon.
It's 2 pinch of ground ginger.

They're perfect served with a warm cuppa. These amazing Pumpkin-Spiced Shortbread with Apple Cider Buttercream are a crisp, buttery shortbread cookie topped with a delicious apple-y buttercream. These buttery, curry-flavored shortbreads are perfect with cocktails—particularly those made with whiskey, bourbon or rye. Delicate, buttery, rich shortbread cookies infused with variety of spices.

Spiced Shortbread step by step

Preheat oven to 160°C or gas mark 6. Mix spices into sugar..
Dice butter. Cream butter and spiced sugar together..
Mix in flour. Use hands to knead mixture to smooth consistency..
Roll out to about 1/2 cm thick. Cut out your shapes and place on baking tray..
Bake for 10-15min. Sprinkle with a little brown sugar while they cool..

These are by far my favorite cookies this season. So are you baking a storm for the holiday season? These spiced orange shortbread cookies are good make head Christmas biscuits and edible Christmas gifts. This shortbread keeps very well in an airtight tin or tightly wrapped in tinfoil. Shortbread or shortcakes as I like to call them are very simple to make.

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