We aren't sure what to say about this recipe except that you must try it! These are a great little biscuit to whip up last minute before guests arrive. Your house will smell divine.
Recipe Tester Feedback: "If you need something a little different, then this cinnamon shortbread is the answer. You can have these done and out of the oven in 30 minutes, and you can be eating them not long after. A lovely change to traditional shortbread." - Gail
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 15 minutes
Cooking Time 12-15 minutes
Makes 20 shortbread
Can be frozen
- butter - 250g, cubed
- sugar - 90g, plus extra for dusting
- cinnamon - 2 tsp, plus extra for dusting
- rice flour - 100g, fine (or white rice; see Step 2)
- plain flour - 300g, plus extra for dusting
- Preheat oven to 180C. Line two baking trays with baking paper.
- If you need to make your own rice flour, add white rice (100g) and program 1 minute / Speed 9. Scrape down sides. Repeat Speed 9 / 30 seconds, or until a very fine consistency has been reached.
- Place butter (250g), sugar (90g), cinnamon (2 tsp), fine rice flour (100g) and plain flour (300g) into the bowl. Blitz Speed 6 / 20 seconds. Scrape down sides.
- Program 1 minute / Closed Lid / Kneading Function or until a dough has slightly formed.
- If it is too dry, add a few drops of milk or water to bring it together.
- Sprinkle bench or silicone mat with a little flour and bring dough together.
- Roll out into 0.5-1cm thickness.
- Flour cutters lightly and cut shapes from the dough.
- Lift the cut out shapes onto the baking trays using a thin flat spatula.
- Sprinkle with a little extra sugar and cinnamon on the top of each biscuit.
- Continue to knead, roll and cut shapes from the dough until all is used.
- Bake for 12-15 minutes or until slightly golden.
- Leave them on the tray until cooled completely.
Want to add something extra?
- Drizzle the shortbread with melted white chocolate once cooked and cooled.