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Spiced shortbread
Spiced shortbread
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients:
  • Melted butter, for greasing
  • 250g butter, at room temperature, cubed
  • 1 65g jar vanillin sugar (Masterfoods brand)
  • 260g (1 3/4 cups) plain flour
  • 1/2 tsp allspice
  • 5.00 gm ground cinnamon
  • 60g (1/3 cup) white rice flour
  • Extra plain flour
  • 35g (1/4 cup) icing sugar, sifted
Instructions:
  • Preheat the oven to 140°C. Lightly grease 2 round 18cm cake pans by brushing them with melted butter.
  • In a medium mixing bowl, use electric beaters to fully combine the butter and vanillin sugar. In another medium bowl, sift together the flour, allspice, and 1 teaspoon of cinnamon. Stir in the rice flour. Add this mixture to the butter mixture and beat on low speed until it just starts to come together. Use your hands to form the mixture into a ball.
  • Split the dough in half and transfer each part into a greased pan. Dust a flat-bottomed glass with extra flour and use it to flatten the dough evenly in the pans. Then, use a fork to poke holes all over the surface. Finally, score the top of the dough into 8 equal wedges using a round-bladed knife, making sure not to cut all the way through.
  • Bake until golden and cooked through, about 38-40 minutes. Let cool for 5 minutes, then slice into wedges with a round-bladed knife. Cool in the pans before serving.
  • Before serving, delicately sift the icing sugar and remaining cinnamon together into a bowl. Sprinkle the shortbread wedges generously with the aromatic spiced icing sugar.

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