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Cinnamon and brown sugar shortbread
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Cinnamon-infused, crunchy shortbread with a unique twist.
Ingredients:
  • 250g unsalted butter, at room temperature
  • 125g (3/4 cup, lightly packed) brown sugar
  • 4.40 gm vanilla extract
  • 190g (1 1/4 cups) plain flour
  • 135g (3/4 cup) rice flour
  • 3.75 gm ground cinnamon
  • Icing sugar mixture, to dust
Instructions:
  • Preheat your oven to 150°C. Grease two 8.5 x 25 cm bar pans with butter. Line the base and two long sides with non-stick baking paper, making sure to leave some overhang on the sides.
  • Beat the butter, sugar, and vanilla together until well combined using an electric beater. Next, sift the flours and cinnamon over the butter mixture and stir with a wooden spoon until well combined.
  • Divide the mixture into 2 equal portions, then press each portion into a prepared pan. Score the shortbread horizontally and vertically to create 12 even pieces that are 1cm deep.
  • Bake in the oven until lightly browned, then cool in the pans for 30 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving.

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