Cinnamon shortbread

YOU
40 servings
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Dairy

By Food24 November 03 2009
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Ingredients (12)

SHORTBREAD
250.00 g butter
210.00 g castor sugar
300.00 g flour — cake
60.00 ml cornflour
15.00 ml Baking powder
10.00 ml cinnamon — ground
5.00 ml salt
TOPPING
120.00 g butter
140.00 g icing sugar
25.00 ml cinnamon — ground
20.00 ml honey
salt — pinch
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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 31 x 23 cm baking tray with butter or margarine. Cream the butter and castor sugar until light and fluffy. Sift the dry ingredients together and add to the butter mixture. Mix well and press into the prepared baking tray. Prick the surface all over and bake for 15-25 minutes or until light brown and crisp. To make the topping: melt the butter and add the remaining ingredients. Beat well and spread over the hot shortbread as soon as it comes out of the oven. Cool until the topping is no longer runny, and cut into squares or fingers. Makes about 40 squares.



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