Santa’s Whiskers Shortbread Biscuits

Sarah L Samuels
11 minutes ago
3 min read

Someone asked me recently if I had a recipe for Santa’s Whisker’s Shortbread and as I love shortbread and hadn’t heard of it I had to investigate further! They are an American holiday cookie and will definitely be on my baking list at Christmas every year from now on.

They are buttery shortbread biscuits with the addition of glacé cherries and pecan nuts, then rolled in coconut which is where the whiskers come from. In my version I have used my usual shortbread recipe, then I added glacé cherries and pistachio nuts as I wanted them to look really festive. They also have the obligatory coconut whiskers.

They are really fun to make over the festive period with the kids and I am sure Santa would appreciate a few on Christmas Eve with a nice festive beverage or a delicious hot chocolate.

I have lots of different shortbread recipes on my blog including milk chocolate chip, ginger, lemon and coconut. Shortbread biscuits are a perfect addition to the biscuit barrel and pair so well with a cuppa or a treat for afternoon tea.

Jump to recipe

Start by placing the butter and sugar into the bowl of a stand mixer and mix until combined.

Add the flour, cornflour, vanilla extract and salt gradually to the butter mixture until it comes together as a soft dough.

Add the cherries and pistachio nuts. Mix again until fully incorporated.

On a floured surface roll the dough out to log shape 28cm long.

Place a piece of cling film on the work surface and sprinkle with the coconut.

Roll the log of dough in the coconut so it is evenly covered. Wrap in the cling film.

Chill in the fridge for at least 2 hours or overnight.

Preheat oven to 180°C (160°C fan), then line two baking trays with baking parchment.

Take the dough out of the fridge and cut into 1 ½cm thick slices.

Bake for 20-25 minutes.

Leave to cool slightly on the trays then transfer to a wire cooling rack to cool completely.

Santa’s Whiskers Shortbread Biscuits

Sarah's servings: 18

Sarah's skill: Easy

Baking time: 20-25 minutes

INGREDIENTS

200g unsalted butter, softened

100g caster sugar

200g plain flour

100g cornflour

1 tsp vanilla extract

½ tsp table salt

100g glacé cherries, roughly chopped

100g pistachio nuts, roughly chopped

50g dessicated coconut

METHOD

Place the butter and sugar into the bowl of a stand mixer and mix until combined.
Add the flour, cornflour, vanilla extract and salt gradually to the butter mixture until it comes together as a soft dough. Add the cherries and pistachio nuts. Mix again until fully incorporated.
On a floured surface roll the dough out to log shape 28cm long.
Place a piece of cling film on the work surface and sprinkle with the coconut. Roll the log of dough in the coconut so it is evenly covered. Wrap in the cling film.
Chill in the fridge for at least 2 hours or overnight.
Preheat oven to 180°C (160°C fan), then line two baking trays with baking parchment.
Take the dough out of the fridge and cut into 1½ cm thick slices.
Bake for 20-25 minutes.
Leave to cool slightly on the trays then transfer to a wire cooling rack to cool completely.