Cinnamon Shortbread Cookies
In stock
- 175g (6oz) butter
- 50g (2oz) caster sugar
- ½-1tsp ground cinnamon
- 200g (7oz) plain flour
- 25g (1oz) cornflour
- Icing for decoration
Cream the butter and sugar together and stir in the cinnamon, flour and cornflour. Use your hand to pull the dough into a ball and divide in two. Roll out to about the thickness of a £1 coin the cut into rounds or use cookie cutters to create fun shapes.
2 oven AGA: Place the baking tray on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners down. Cook for about 20 minutes until a light golden colour. Turn the tray if necessary.
3 and 4 oven AGA: Place the baking tray on the grid shelf on the floor of the baking oven. Cook for 20 minutes until a light golden colour. Turn the tray if necessary.
Allow the shortbread to cool for about 10 minutes before removing from the baking tray onto a wire rack. When cold decorate with icing.
Conventional cooking: Bake at 180°C (350°F) Gas Mark 4 for about 20 minutes until a light golden colour.
| Size | 5 |
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