Cinnamon Shortbread
A traditional shortbread with cinnamon and optional dried fruit making it extra tasty, excellent for an everyday bake.
Servings 12
Calories 150kcal
Ingredients
- 50 g caster sugar
- 125 g butter softened
- 150 g flour I used a mixture of plain and self-raising, but best to use plain
- 2 tsp cinnamon
- 55 g currants (or sultanas) optional
Instructions
- Preheat the oven to 180.
- Place the sugar and butter in a bowl and mix together with a spoon or rub in with your hands.
- Rub in the flour and cinnamon and bring the dough together with your hands.
- Add the currants and mix through.
- 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.
Nutrition
Calories: 150kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 75mg | Potassium: 54mg | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.8mg