Tag Archives: biscuits

Cinnamon Shortbread

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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.

 

 

Double Choc Gluten Free Biscuits

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These are lovely little chocolate  biscuits, quite crumbly rather than chewy and a little too moreish!

This recipe makes 36 biscuits.

Ingredients

220g butter

60g brown sugar

60g granulated sugar

200g ground almonds

50g cocoa powder

230g choc chips

Method

Preheat the oven to 170degrees Centigrade.

Line two baking sheets with baking parchment.

Cream the butter and sugars until light and fluffy.

Add the almonds and cocoa and stir well.

Add the choc chips and mix through.

Spoon teaspoonfuls of the mixture onto the prepared baking sheets.

Bake for 15-20mins.

Allow to cool slightly on the baking sheet before transferring to a cooling rack.

Once cold, store in an airtight container.