Cinnamon Shortbread
Posted on | December 6, 2008 | 1 Comment Leave a comment | Print This Post
This simple recipe rivals its gourmet counterparts.
Cinnamon Shortbread
Makes 16
- 10 tablespoons unsalted butter, at room temperature
- 2 cups self-rising cake flour
- ½ cup plus 1 teaspoon cinnamon-sugar
- Preheat oven to 325° F.
- Cut butter into small pieces.
- Place flour in bowl of an electric mixer and add ½ cup cinnamon-sugar. Process briefly.
- Add butter and continue to mix on medium speed until small clumps begin to form. Add 1-2 tablespoons of cold water and continue to mix until the dough comes together in a smooth ball.
- Place dough in an ungreased 9-inch pie pan. Press down firmly to make a uniform layer. Using a butter knife, smooth the top.
- Sprinkle remaining cinnamon-sugar on top. Score dough into 16 wedges and then, using a fork, prick each wedge 3 times near and parallel to the outer rim.
- Bake for 40 minutes, or until dark beige and firm to the touch. Remove from oven.
- While still warm, cut into wedges with a small, sharp knife. Let cool completely. Sore in a tightly covered tin.
From Cooking 1-2-3 (Stewart, Tabori & Chang) by Rozanne Gold.
From Cooking 1-2-3 (Stewart, Tabori & Chang) by Rozanne Gold.
Comments
One Response to “Cinnamon Shortbread”
Leave a Reply
December 7th, 2008 @ 12:48 am
I’m going to give this one a try in the next two weeks. Thanks for the recipe!