Yay, Christmas baking! Boo, extra calories! Eh, what are you going to do, eh?
I can’t resist baking a lot in December, and I’ve already started trying a few new recipes. I saw this brown sugar and cinnamon shortbread recipe pop up on Taste last week and was intrigued. I like shortbread, though I usually only eat or make it (or both, obviously) around Christmas time, which is silly because it’s so bloody quick and easy to make. I like brown sugar, and I looooove cinnamon, so I had to give this a go!
250g unsalted butter, at room temperature
3/4 cup, lightly packed brown sugar
1 teaspoon vanilla extract
1 & 1/4 cups plain flour
3/4 cup rice flour
1 & 1/2 teaspoons ground cinnamon
Icing sugar mixture, to dust (optional)
– Preheat oven to 150°C. Brush a slice pan with butter to grease it and line it with baking paper.
– Use an electric beater to beat together the butter, sugar and vanilla in a bowl until well combined.
– Sift the combined flours and cinnamon over the butter mixture. Use a wooden spoon to stir until well combined.
– Press the mixture the prepared pans with the back of a metal spoon that is greased in melted butter. Gently cut the shortbread crossways, about 1cm deep, into 12 even pieces before it’s baked.
– Bake in oven for 50 minutes or until lightly browned.
– Let it cool completely before turning it out of the pan.
– Dust with icing sugar to serve.
You’ll notice from the images that I didn’t dust my shortbread with icing sugar. I do think aesthetically it looks nice, but I didn’t want to add any extra sugar. I think the recipe could do with at least two teaspoons of cinnamon, possibly a tiny bit more just to really bring the flavour through, but you do get slight hints of the flavour as you eat it, it’s just not as strong as I hoped. I will definitely make this again; it’s soft and crumbly, and incredibly easy to make. I like the idea of cutting it into little bite sized pieces to pop into cellophane bags and tying with ribbon to give out as little gifts, but the bars of it are also nice because there’s more to eat, which is MUCH BETTER. I also had never known to pre-score (cut) the shortbread in the tin before it bakes. This made it infinitely easier to cut once it had cooled down, there weren’t any breakaway bits and the crumb loss was minor compared to past attempts at shortbread where it looked like a crazed biscuit crumb fiend had danced across my kitchen bench and floor.
If you have a shortbread recipe you swear by, let me know!
Oh, and that adorable little plate is from Myer and it’s part of the Ashdene Enchanted Forest collection. They don’t make a dinner setting unfortunately, but I couldn’t leave the store without this little cocktail plate, especially while they’re having 30% off all their Christmas stuff.
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