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.
120g caster sugar plus a little extra
300g plain flour
2 teaspoons ground cinnamon
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…
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