Cinnamon Sugar Shortbread
Delicious crunchy shortbread cookies dipped in cinnamon sugar and chocolate.
Cinnamon Sugar Shortbread Delicious crunchy shortbread cookies dipped in cinnamon sugar and chocolate. |
| Servings | Prep Time |
| 18cookies | 10min |
| Cook Time |
| 20min |
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Ingredients
- 110gr butterroom temperature
- 50gr castor sugar
- 170gr flour
- 5ml ground cinnamon
- extra castor sugar and cinnamonfor dusting
- 80gr dark chocolate
Instructions
- In your electric mixer, beat the butter until softened and creamy. Add the sugar and mix until fluffy.
- Sift the flour and cinnamon and using a wooden spoon, gently combine the ingredients until incorporated and easy manageable with your hands.
- Now, you can either push your dough into your baking tray, about a half a centimeter thick and bake at 150 degrees Celsius for 20 minutes, or until your shortbread starts to change to a light brown colour and cut into fingers as it is cooling down.
- OR you can roll your dough out on a surface dusted with confectioners’ sugar (flour will make it more dense) and use cookie cutters to cut your cookies. I used small pieces of dough at a time, as it is so delicate and crumbly.
- Please check your cookies throughout baking time to ensure you remove them as they just start to change colour.