Weekend Vintage Bakes: Cinnamon Shortbread

If you guys are anything like me, you like a little bit of baking but often aren't keen on very long, arduous, tricky recipes. I like to whack it all in, mix it up and have something that looks good and tastes lovely at the end, not too much to ask right?

I made these little beauts last week and I wanted to pop them up on the blog because they're really effective, terribly easy, and undeniably tasty, seriously if you have any left by the end of the weekend, I'll be very surprised.

This is just a very simple shortbread recipe from Paul Hollywood that makes really buttery shortbread and I add some cinnamon, the fabulous little thing is that I get to show off my sale bargain in my 'with love' cookie cutter from Lisa Angel which cost me all of £2. So here we go.

You Will Need 

225g unsalted butter, softened, plus extra for greasing
110g caster sugar, plus extra for dusting
225g plain flour, plus extra for dusting
110g cornflour
2 tablespoons cinnamon 
Pinch of salt


1. Lightly butter 2 trays, or line with baking parchment.
2. Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy. Sift the flour and cornflour into the bowl, add the salt and cinnamon and mix together until smoothly combined. Tip the mixture out onto a lightly floured surface and knead to a soft dough.
3. Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm. Prick the dough all over with a fork and cut into triangles or whatever shapes you like, using a knife or a biscuit cutter. Re-roll the scraps once to cut more (if you re-roll too many times the dough may start to get greasy). Put the shortbreads on the prepared baking trays and chill for at least 30 minutes.
4. Meanwhile, heat your oven to 170°.
5. Bake the shortbreads for about 20 minutes, until just turning golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack. Dust with sugar and leave to cool. They will keep in an airtight container for 3-4 days.

Then you just grab your shortbread, sit down with a lovely big cup of tea and enjoy. 

Much Love 

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