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.