Savoury Christmas Shortbread Recipe - Great British Chefs

Step 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

Step 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

Step 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

Step 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

Step 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

Step 6

Preheat the oven to 180°C/gas mark 4

Step 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

Step 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

Step 9

Once the trees are cool, pipe little dots onto the 'branches' of the shortbread and serve