Cinnamon Shortbread

A little twist on the traditional Scottish shortbread!

We always had a tin of homemade shortbread in the cupboard when I was growing up in Edinburgh and with our current wintery weather here in Australia I thought a little warming cinnamon might make a pleasant change.

What can I say ……….. there’s none left! It must be good!

Makes 20 biscuits. You can also freeze the unbaked dough and the baked shortbread.

Ingredients

220g butter

120g caster sugar plus a little extra

300g plain flour

2 teaspoons ground cinnamon

Method

Process the butter and sugar.

Add the flour and process until coming together as a dough.

Spread out a large piece of plastic wrap on your work surface.

Tip the dough onto it and form into a long sausage, around 5-6cm diameter.

Pop in to the fridge for 30mins at least.

Preheat the oven to 170 degrees Centigrade. Line two baking sheets with baking parchment.

Take the dough out of the fridge and unwrap, keeping the plastic wrap under it.

Sprinkle a little sugar along the sausage and roll around until completely covered.

Slice the dough into discs, around 1cm thick.

Place the biscuit dough onto the prepared sheets and place them in the oven.

Bake for 25 mins and then allow to cool on a wire rack.