Sage and onion Christmas shortbread with cheddar and cranberry baubles

PT55M

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Ingredients

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Sage and onion

Shortbread

  • 125g of unsalted butter, softened
  • 125g of plain flour, sifted
  • 15g of caster sugar
  • 1 tsp black pepper
  • 1 pinch of salt

Baubles

1
Place a pan over a medium heat and add oil. Once the oil is hot, add the chopped onion and a pinch of salt, cook until the onions soften and start to caramelise
2
Add the sage and pepper and cook for 3 minutes. Remove the pan from the heat and spoon the contents onto kitchen towel to cool
3
Add the butter and sugar to a bowl. Using a whisk, whip the butter and sugar until light and fluffy. Season with black pepper
  • 125g of unsalted butter, softened
  • 15g of caster sugar
  • 1 tsp black pepper
4
Gradually mix in the flour and a pinch of salt until a ball of dough forms - you may not need all the flour. Add the cooled sage and onion and gently work into the dough. Wrap in cling film and refrigerate for 20 minutes
  • 125g of plain flour, sifted
  • 1 pinch of salt
5
Roll the dough out on a lightly floured surface to 1-2cm thick. Use a small Christmas tree cutter to cut out the shortbread, place on a baking tray lined with greaseproof paper and return to the fridge for 10 minutes
6
Preheat the oven to 180°C/gas mark 4
7
Transfer the shortbread to the oven and cook for 8-10 minutes until golden brown. Remove and allow to cool on a wire rack
8
Add all of the bauble ingredients to a blender and blitz into a smooth purée. Transfer to a piping bag with a 5mm nozzle
9
Once the trees are cool, pipe little dots onto the 'branches' of the shortbread and serve
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