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Cinnamon shortbread

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(2 ratings)

Prep: 30 mins Cook: 15 mins Plus cooling

Easy

Makes 15

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

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories65
  • fat3g
  • saturates2g
  • carbs10g
  • sugars6g
  • fibre0g
  • protein1g
  • salt0.04g
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Ingredients

  • 50g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

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Method

  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.

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Comments (9)

zubair127's picture

We would try most of these once more, but My spouse and i would not help to make one particular smooth biscuit, because the features journeyed splendid along with crispy along with brownish even so the middle has been nevertheless quite doughy. Much more denseness to the previously really thick cranberry fools. Furthermore, the particular quantitiy associated with glucose to be able to cover has been extreme. You would like 1 / 2 that sum. catba resort

zubair127's picture

We would try most of these once more, but My spouse and i would not help to make one particular smooth biscuit, because the features journeyed splendid along with crispy along with brownish even so the middle has been nevertheless quite doughy. Much more denseness to the previously really thick cranberry fools. Furthermore, the particular quantitiy associated with glucose to be able to cover has been extreme. You would like 1 / 2 that sum. catba resort

goosegirl123's picture

This is quite simply the best shortbread recipe I've come across. I agree that the amount of sugar to coat was too much so next time I just put less on. I cooked mine for the maximum time and also tried it with lemon instead of cinnamon. Probably needed more lemon though. You need to roll it quite thin to ensure it's properly cooked but it crisps up more in an airtight tin afterwards anyway. I was interested to see that it doesn't seem to work with individual biscuits as I was going to try this. I scored lines down mine so it would break into pieces easily. This is going to be a real favourite of mine as it is so quick and easy.

bluemoon13's picture

Disappointing recipe as it was soggy in the middle but crisp round the edge. Vanilla Shortbread recipe worked a treat just added cinnamon.

Hawie's picture
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I would try these again, but I wouldn't make one flat biscuit, as the sides went lovely and crispy and brown but the middle was still pretty doughy. More density for the already very dense cranberry fools. Also, the quantitiy of sugar to coat was excessive. You need half that amount.

nomrsbeeton's picture

disappointed with this recipe,
i didnt make one large circle then cut,
but used a cutter making smaller biscuits
well they didnt work :(

zoemcmillan's picture

don't try moulding snakes or love hearts - epic fail. from the D block, Goldney hall gals xxx

strawberrytart4's picture
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This is a really efficient and easy recipe for a lovely biscuit. I would highly recommend it to any that want to have a go.

strawberrytart4's picture
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This is a really efficient and easy recipe for a lovely biscuit. I would highly recommend it to any that want to have a go.

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