Name: Cinnamon and sugar shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: serving
Cuisine: Ingredients
Ingredients: 110 g butter unsalted, at room temperature; 50 g castor sugar; 170 ml flour all-purpose; 3-5 ml cinnamon ground; castor sugar and cinnamon; 1 dark chocolate slab

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Ingredients (6)

110 g	butter — unsalted, at room temperature
50 g	castor sugar
170 ml	flour — all-purpose
3-5 ml	cinnamon — ground
	castor sugar — and cinnamon
1	dark chocolate — slab

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Method:

In your electric mixer, beat the butter until softened and creamy.

Add the sugar and mix until fluffy.Sift the flour and cinnamon and using a wooden spoon, gently combine the ingredients until incorporated and easy manageable with your hands.

Now, you can either push your dough into your baking tray, about a half a centimeter thick and bake at 150 ºC for 20 minutes, or until your shortbread starts to change to a light brown colour and cut into fingers as it is cooling down.

OR

you can roll your dough out on a surface dusted with confectioners’ sugar (flour will make it more dense) and use cookie cutters to cut your cookies.

I used small pieces of dough at a time, as it is so delicate and crumbly.

Please check your cookies throughout baking time to ensure you remove them as they just start to change colour.

Recipe reprinted with permission of Anina’sRecipes. To see more recipes, click here.