Homefood and drink

Cinnamon shortbread

Cinnamon shortbread
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Serves: 14 (makes 14 slices)
Time to make: 50 mins (Hands-on time: 20 mins, Cooking time: 30 mins)

oil spray, to grease
11/3 cups reduced-fat spread suitable for baking
1/2 cup castor sugar plus 2 extra tablespoons
1 3/4 cups flour
3/4 cup cornflour
1 teaspoon ground cinnamon (optional)

Step 1 Preheat oven to 180ºC. Lightly grease a 22cm-round cake tin with cooking spray and line base with grease-proof paper.

Step 2 Place spread in a bowl and add sugar. Cream together until light and fluffy.

Step 3 In a separate bowl sieve flour and cornflour together with cinnamon (if using). Fold into the creamed mixture. Using hands, shape mixture into a dough and knead until smooth.

Step 4 Place in prepared tin and flatten out to cover the surface. Level surface with the back of a spoon and prick with a fork.
Bake for 25-30 minutes until lightly golden.

Step 5 Cool for 5 minutes then mark out even-sized pieces with a knife. Sprinkle with the remaining castor sugar.

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