Shortbread has to be one the most decadent pieces of heaven on earth. These buttery morsels where enjoyed since the 12th century, the Scottish knew how to indulge let me tell you that much!
Although it has a high fat content, because it only consists of (a lot of) butter, sugar and flour, shortbread are known for its crumbly texture, making it even more enjoyable.
I decided to add cinnamon to this recipe, transforming it into a crunchy cinnamon delight. It tastes amazing and just reminded me of my teens, my mom’s pottery and her Dutch pottery instructor. She made the most amazing shortbread. That is what memories are made of, right?
I have to say, handling the dough was kind of tricky for me. It was quite crumbly and I had to carefully roll it out using small pieces of dough at a time. Make sure your butter is at room temperature, and don’t over handle the dough.
Preheat your oven at 150 degrees Celsius and prepare a baking tray with nonstick spray. Makes about 15 cookies.
- I liked my shortbread a little more baked, or golden – the flavor of the butter just comes through so beautifully. Dip your shortbread cookies in cinnamon and castor sugar and use melted chocolate to dip them halfway – and INDULGE!
Sad to say, these cookies didn’t last the night. It didn’t help that they were lying on the kitchen counter luring me in every time I pass by. Damn you cookies! A word of warning, they are incredibly addictive! Enjoy!
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings | cookies |
- 110 gr butter room temperature
- 50 gr castor sugar
- 170 gr flour
- 5 ml ground cinnamon
- extra castor sugar and cinnamon for dusting
- 80 gr dark chocolate
Ingredients
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- 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.
