Douglas Fir Shortbread Cookies
- 22 - 23 people Feeds
- 15m Prep time
- 30m Cook time
These cookies might look like regular shortbread but they will keep people guessing. What’s the flavour? Serve a plate of these glittering cookies with your drinks and nibbles or for a present opening session around the tree. Any extra Douglas fir needles look lovely on the plate as decoration.
Makes around 30 x 2-inch biscuits.
- 10g Douglas fir pine needles (weight stripped from branch)
- 240g plain flour
- 180g unsalted butter
- 85g caster sugar, plus extra for sprinkling
- Large pinch fine salt
- Preheat the oven to 170C.
- In a high powered blender or spice grinder, process the caster sugar and Douglas fir pine needles until blended and as fine as you can get them. Transfer to a sieve over a bowl and rub the sugar through using a spoon leaving the stringy pine needles behind. Weigh the sugar - you should have 70g. If not, top up with a bit of extra sugar.
- Beat the butter and sugar together until smooth.
- Stir in the flour and salt, taking care not to overwork the mixture.
- Turn the mix out onto a surface and use your hands to flatten it until it’s roughly 1cm thick. Cut out shapes of your choice using a cookie cutter, transfer to a baking tray and sprinkle with caster sugar. Transfer to the fridge to chill for 20 minutes.
- Bake for 25-30 mins until pale golden, taking care not to overbake them, as they will turn bitter. Allow to cool before serving.