The Ultimate Christmas Bake-Off

Gingerbread vs shortbread
There is no denying that gingerbread is to December what pumpkin spice is to October – and rightfully so. The spicy and rich mixture is a delicious companion on a winter night and blends incredibly well with eggnog. As much as I love gingerbread-everything this time of the year, I also have a soft spot for shortbread. I find that shortbread is often categorized as the plain and boring baked good that never gets eaten, which unfortunately, can be true if it’s not baked properly. When done well though, it serves as a buttery canvas to a multitude of flavours, from savory to sweet, and is, in my opinion, perfected when dipped in chocolate.


{Disclaimer: I originally was set on pairing a little Gingerbread man against a little Shortbread man. I happily ate one after the other but no matter how hard I tried, I could not decide on a winner. Call me soft, call me flaky but they each are so very different and have such different qualities that I decided to call it a tie. Christmas in my home will no longer be about Gingerbread, it will also be about Shortbread!} afterlight (34)chocolateshortbread menTiny Shortbread Men via Blushed Tapatia

The BEST shortbread recipe 
{For sweet shortbread cookies}


2 cups softened unsalted butter
1 cup powdered sugar
Generous splash of excellent quality vanilla extract *it’s worth the money*
4 cups flour
1 tsp salt
3 cups of great quality dark chocolate

Sift flour and salt in a bowl and set aside. Beat the butter and sugar at medium speed until light and fluffy; add vanilla. Slowly incorporate the flour into the buttery mixture, stopping to scrape the bowl often. Once all the four has been mixed in, divide dough into two balls and wrap each in plastic wrap. Generously dust your working surface with flour and once the dough is firm, roll out until it is about 1″ thick. Use your favourite cookie cutters and have fun!

Bake at 325 degrees for 12-15 minutes {my cookies were teeny tiny so I baked them only for 10 minutes}. Let cool for a few minutes before transferring to cookie sheet.

Melt the chocolate in a heat-proof bowl over a pot of steaming water. Once melted transfer onto a smaller bowl. Dip the shortbread and lay on waxed paper. Let chocolate dry completely {approximately 1 hour}.

Wrap beautifully to gift or simply indulge in them yourself!

The Ultimate Christmas Bake-Off

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