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    Home » Recipes » Biscuits

    Published on Jan 16, 2017. Modified on May 1, 2024 by bakingqueen74. This post may contain affiliate links. 9 Comments

    Cinnamon Shortbread

    6534 shares
    • 62
    Jump to Recipe

    This week I have made cinnamon shortbread with added currants. I just made a small batch of 12 slices (some seem to have disappeared in this photo, I can’t imagine where to!) as this will be plenty for us over the next couple of days.

    Shortbread slab on baking paper, after cooking.

    I love a quick and easy bake in the week for a quick treat for my kids after school.

    As I still have loads of dried fruit to use up after Christmas, I am adding raisins, currants and whatever else I can find in my store cupboard to all of my bakes recently, like my cranberry and ginger oat cookies last week for example.

    Jump to:
    • Cinnamon
    • Ingredients
    • Step by step
    • More traditional bakes
    • Recipe
    • Reviews

    Cinnamon

    These cinnamon shortbread fingers look very rustic as I made them quickly, but I think that adds to their charm! After all, the taste is more important, right?

    And there certainly is bags of flavour here.

    Cinnamon is used in a lot of my baking to add a hint of warmth and that familiar flavour which I think you need in a lot of cakes and biscuits.

    In shortbread it adds extra flavour to that buttery biscuit.

    Shortbread sliced into fingers, on baking paper.

    Ingredients

    Close-up of ingredients for the shortbread, see list below.

    Here are the ingredients you will need (get the quantities in the recipe card):

    • plain flour – (or all purpose flour in the US) gives the shortbread that close texture we love.
    • caster sugar – (superfine sugar in the US) to sweeten
    • unsalted butter – to add butteriness and richness. Leave it at room temperature to soften before using.
    • cinnamon – adds colour and that comforting flavour/scent.
    • currants or sultanas (optional) – add chewiness and sweet flavour.

    Step by step

    1. Preheat the oven to 180 degrees Celsius (350 degrees F).
    2. Place the softened butter and sugar in a bowl and stir together until fully mixed.
    3. Add the cinnamon and flour and stir to combine. You can start using a spoon and will need to use your hands to bring the mixture together in a dough at the end. Mixture with flour and cinnamon added on top in white bowl.
    4. You will end up with a ball of dough. Shortbread dough in a white bowl.
    5. Add the currants or sultanas now if using, and mix them through the dough.
    6. Line your baking tin with baking paper and press the dough out in the tin to approx. 1 cm thickness. Shortbread in a tin before cooking.
    7. Prick the shortbread all over with a fork. 
    8. Bake for 20-25 minutes until lightly golden (the cinnamon means the shortbread will be darker than usual, look for a golden colour around the edges). Shortbread slab after baking, in baking tin.
    9. Leave to cool in the tin for a few minutes, dust with caster sugar, then cut the shortbread into fingers in the tin. 
    10. Lift up using the baking paper and place the whole thing on a cooling rack to cool. Devour warm or once cooled! Shortbread sliced into fingers, on baking paper.

    More traditional bakes

    What is your favourite traditional bake? Along with shortbread, scones, Victoria sponge, bakewell tart and tea loaf are some of the classics.

    Find all of my baking recipes in my Recipe Index.

    Rustic shortbread on baking paper, after cooking.

    Recipe

    Close up of shortbread fingers cooling on baking parchment.

    Cinnamon Shortbread

    A traditional shortbread with cinnamon and optional dried fruit making it extra tasty, excellent for an everyday bake.
    4.60 from 10 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12
    Calories: 150kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 50 g caster sugar (superfine sugar)
    • 125 g butter softened
    • 150 g flour plain / all-purpose is best
    • 2 tsp cinnamon
    • 55 g currants (or sultanas) optional
    UK Measurements – US Measurements

    Instructions 

    • Preheat the oven to 180℃ / 350℉.
    • Place the sugar and butter in a bowl and mix together with a spoon or rub in with your hands.
      50 g caster sugar (superfine sugar), 125 g butter
    • Rub in the flour and cinnamon and bring the dough together with your hands.
      150 g flour, 2 tsp cinnamon
    • Add the currants and mix through.
      55 g currants (or sultanas)
    • Line a small baking tray with baking paper, and press the dough into the tin. Use a fork to prick the dough.
    • Bake for 20 to 25 minutes until lightly golden (the cinnamon makes the shortbread darker than usual) and then allow to cool slightly.
    • Leave to cool for a few minutes, dust with caster sugar, then slice the shortbread into fingers in the tin.
    • Lift the baking paper and place on a cooling rack to cool completely. 
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

     

     

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    Reader Interactions

    Comments

    1. Bob says

      July 30, 2024 at 6:51 pm

      I just saw this recipe on Pinterest and would like to give it a try. What are the measurements of a small baking tray?

      Reply
      • bakingqueen74 says

        August 14, 2024 at 4:22 pm

        Hi Bob, sorry for the late reply. My baking tray is approx. 20 cm wide by 25 cm long.

        Reply
    2. Jenny Paulin says

      February 03, 2017 at 10:42 pm

      mmmmm I love your rustic fingers – this adds to their charm and flavour in my opinion. I would love to try one with my cup of tea. Great way if using up that leftover dried fruit
      thank you for linking up to #bakeoftheweek x

      Reply
    3. Jacqui Bellefontaine says

      February 03, 2017 at 12:00 pm

      I dont know about rustic….. They look blooming delish to me. I could just tuck into them right now if only….

      Reply
      • bakingqueen74 says

        February 03, 2017 at 5:59 pm

        Thanks Jacqui!

        Reply
    4. Stuart Vettese says

      January 21, 2017 at 4:01 pm

      Cinnamon in shortbread had never occurred to me before Lucy. You have got my inspiration flowing. Thanks for entering into Treat Petite x

      Reply
      • bakingqueen74 says

        January 21, 2017 at 4:42 pm

        Thanks Stuart x

        Reply
    5. Elinor Hill aka Beachhutcook says

      January 17, 2017 at 3:37 pm

      Excellent I have loads of dried fruit left after Christmas too. Perfect way to use them up. My boys would love this. Elinor x

      Reply
      • bakingqueen74 says

        January 17, 2017 at 10:19 pm

        Thanks Elinor! I’m not sure I will get through all my dried fruit before next Christmas but will give it a go

        Reply
    4.60 from 10 votes (10 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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