CINNAMON SHORTBREAD
Shards of this simple, Christmas-spiced shortbread add a professional finish to creamy desserts
Provided by James Martin
Categories Treat
Time 45m
Yield Makes 15
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the butter with 50g of the sugar and the vanilla. Mix the flour, ground rice and ½ tsp cinnamon, then mix this into the butter mixture - you may need to finish with your hands. Roll out to just under 1cm thick between 2 sheets of baking parchment, then lift the bottom sheet of baking parchment onto a baking tray. Bake for 10-15 mins until golden and crisp looking.
- Meanwhile, mix the remaining sugar with the remaining cinnamon. Remove the shortbread and leave to firm up for 1-2 mins, then slice into long shard shapes with a knife. Discard trimmings (or nibble them!), and scatter the biscuits with the cinnamon sugar while still warm. Gently toss to coat, then set aside until cool. Cover until ready to serve.
Nutrition Facts : Calories 65 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.04 milligram of sodium
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