Shortbread

Method

Makes 24-36 pieces

1. Pre-heat the oven to 150°c.
2. Firstly, sieve the flours together.
3. Set up a mixer with the beater attachment and beat the sugar (225 g) and butter together until soft and creamy.
4. Set the mixer to a slow speed and gradually add the flour until fully incorporated. Be careful not to over mix as the dough with toughen.
5. Divide the mix into four and lightly knead into four balls. Cover with cling film and refrigerate for one hour.
6. Roll each ball to 1 cm in thickness, keeping as square as possible.
7. Then place onto a baking tray, and leave to rest for a further hour.
8. Place into the preheated oven for 20-25 minutes. The shortbread should be a pale golden brown.
9. Whilst the shortbread is still warm, mix the sugar (50 g) and cinnamon together, and sprinkle over the shortbread.
10. Finally, while still warm, cut the shortbread into 2cm x 6cm.
11. Allow to cool and store.

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