Cinnamon Shortbread

Shards of this simple, Christmas-spiced shortbread add a professional finish to creamy desserts

• Cooking Time Prep 30 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 15

Nutrition per serving

• Kcalories

  65

• Protein

  1g

• Carbs

  10g

• Fat

  3g

• Saturates

  2g

• Fibre

  0g

• Sugar

  6g

• Salt

  0.04g

Ingredients

• 50g butter, softened
• 85g caster sugar
• ¼ tsp vanilla extract
• 50g plain flour
• 25g ground rice
• 1 tsp ground cinnamon

Directions

1. Heat oven to 200C/180C fan/gas 6. Mix the butter with 50g of the sugar and the vanilla. Mix the flour, ground rice and ½ tsp cinnamon, then mix this into the butter mixture-you may need to finish with your hands. Roll out to just under 1cm thick between 2 sheets of baking parchment, then lift the bottom sheet of baking parchment onto a baking tray. Bake for 10-15 mins until golden and crisp looking.
2. Meanwhile, mix the remaining sugar with the remaining cinnamon. Remove the shortbread and leave to firm up for 1-2 mins, then slice into long shard shapes with a knife. Discard trimmings (or nibble them!), and scatter the biscuits with the cinnamon sugar while still warm. Gently toss to coat, then set aside until cool. Cover until ready to serve.

Categories: All Christmas