Butter, butterling, butterfluff and more buttery goodness is what you will find in today’s recipe of Nutty Shortbread Bars. Why on earth is butter not in that heading?
It doesn’t really matter what these Shortbread Bars are called really. As long as you gasp the fact that it is decadent, buttery and nutty. Oh and sugary. All the sweetness.
I used my Cinnamon Sugar Shortbread recipe and added a heap of chopped mixed nuts to the batter, before pushing it down in a baking tray. It bakes into a pretty dense cookie, but boy, with every bite the buttery goodness literally melts away. Butter for the win!
I hope you will get to try this easy and quick recipe this weekend to fill those sweet temptations. It is a deliciously delicate cookie to fill the jars up with, let the kiddos get involved in the baking process, even though it is super simple. The teens have this one in the bag, Mom!
| Prep Time | 15 min |
| Cook Time | 15 min |
| Servings | cookies |
- 110 gr butter room temperature
- 50 gr castor sugar
- 170 gr flour
- 5 ml ground cinnamon
- extra sugar and cinnamon to dust
- 1 cup chopped mixed nuts
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.
- Add the nuts and work through.
- Push the dough down into a prepared baking tray – about 1,5 cm thick and cut into bars.
- Bake for 15 minutes at 180 degrees Celsius or until it start to brown in color.
- Remove from heat, slide the knife through the cut bars and remove to dust with castor sugar.
