Shortbread is such an old recipe but it’s just so lovely to sit down with a cuppa.  It reminds us of Christmas with the cinnamon but this recipe has a slightly different texture than normal shortbread, it’s a doughnut flavoured shortbread.

Give it a go and see what you think.

 

February 20, 2018
  • 5m
  • 20m
  • 25m
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Ingredients

  • 1 tsp. ground cinnamon
  • 1 tsp. raw sugar
  • 100 g raw sugar
  • 250 g butter
  • 300 g plain flour
  • 90 g rice flour

Instructions

Thermal Cooking Method

  1. Preheat oven to 170ºC. Grease and line a square cake tin with some butter and baking paper.
  2. In a small dish, mix cinnamon and extra sugar then set aside.
  3. Add raw sugar to mixing jug and blitz for 2 seconds/speed 9.
  4. Add butter then mix for 20-30 seconds/speed 4 until pale creamy. Scrape sides and repeat if needed.
  5. Add both plain flour and rice flour then set on the dough setting for 1 minute or until combined.
  6. Press into the lined tin and sprinkle with the cinnamon sugar. Bake for 15-20 minutes.
  7. Leave in the tin to cool for 15 minutes, then cut into squares (it is easier to cut while still slightly warm and in the tin).
  8. Store in an airtight container for up to a week. They also freeze really well, for up to 6 months.

Traditional Cooking Method

  1. Preheat oven to 170ºC. Grease and line a square cake tin with some butter and baking paper.
  2. In a small dish, mix cinnamon and extra sugar set aside.
  3. Beat sugar and softened butter in a bowl until pale and creamy.
  4. Slowly add both flours, beating on low speed until mostly combined.
  5. Use your hands to bring the dough together, then transfer to a lightly floured surface and knead gently until combined.
  6. Press into the lined tin and sprinkle with the cinnamon sugar. Bake for 15-20 minutes.
  7. Leave in the tin to cool for 15 minutes, then cut into squares (it is easier to cut while still slightly warm and in the tin).
  8. Store in an airtight container for up to a week. They also freeze really well, for up to 6 months.
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