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Cinnamon shortbread

Cinnamon shortbread

Name: Cinnamon shortbread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 15
Cuisine: British
Ingredients: 50g butter softened; 85g caster sugar; ¼ tsp vanilla extract; 50g plain flour; 25g ground rice; 1 tsp ground cinnamon

James Martin

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Makes 15

Easy

Prep: 30 mins

Cook: 15 mins

Plus cooling

A star rating of 3.3 out of 5.4 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

50g butter

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

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Nutrition: per serving

kcal65
fat3g
saturates2g
carbs10g
sugars6g
fibre0g
protein1g
salt0.04g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, December 2010

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A star rating of 3.3 out of 5.4 ratings

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