Cinnamon Shortbread

I love making shortbread and I love cinnamon so it makes perfect sense to fling some cinnamon in the shortbread mix.

See what I mean! now if only you could smell it!

Well you can if you make some...

you need

2oz caster sugar (superfine sugar)

4oz butter - at room temperature

6oz plain flour

2 tea spoons of cinnamon

It's easy to adapt this recipe for whatever measurements you use as it's a simple 1:2:3 ratio. The cinnamon can be adjusted to personal taste.

First cream the butter and sugar in a mixing bowl - now you know why the butter is best at room temperature!

Next put the cinnamon in with the flour and start adding it a big spoon full at a time, working in each spoonful  before adding the next, otherwise you and your kitchen will look like you've been in a blizzard - yes I speak from experience :-)

Once all the flour and cinnamon has been worked in you should be able to get your hand in the bowl and bring the dough together into a ball. Flour your worktop and rolling pin, then roll the dough out to just under 1/2" thick and cut out your shapes. Bring the scraps together and re-roll till all the mix is used.

Put shortbread on a non-stick tray and fork it.

Then it's into an oven at 180­°C/350°F/Gas mark 4 for about 10 or 12 minutes - you know it's ready when the bottom and the edges are slightly golden in colour.

Finally sprinkle some more of the sugar over the top and leave to cool for a while (i.e. long enough to do the dishes clear the worktop and get a cuppa in hand! )

Enjoy!