Serves
32
Prep
15
mins
Cooking
20
mins
Cinnamon & Brown Sugar Shortbread
Directions
Step 1
Pre-heat oven to 180°C (160°C fan-forced). Line oven trays with baking paper.
Step 2
Place butter and sugar in the large bowl of an electric mixer. Beat until pale and creamy.
Step 3
With the mixer on low speed, gradually add the flours and cinnamon. Mix until well combined. Remove from the mixer and bring dough together with your hands.
Step 4
Roll dough out on a lightly floured surface to ½ cm thickness. Using a 4cm round cutter, cut out shapes and transfer to the oven trays. Prick each shape several times with a fork and bake for 18-20 minutes. Allow to cool on the tray for 5 minutes, before removing to a cooling rack to cool completely.
Tips
- Mixed Spice can also be used instead of cinnamon.
- Keeps for at least a week in an airtight container.
Ingredients
- 125g butter, diced and softened
- 1/2 cup brown sugar, firmly packed
- 1 cup McKenzie's Wholemeal Spelt Flour
- 2/3 cup McKenzie's Rice Flour
- 1 tsp cinnamon
