Cinnamon and brown sugar shortbread desserts recipes
Ingredients
Melted butter, to grease
250g unsalted butter, at room temperature
125g (3/4 cup, lightly packed) brown sugar
1 teaspoon vanilla extract
190g (1 1/4 cups) plain flour
135g (3/4 cup) rice flour
1 1/2 teaspoons ground cinnamon
Icing sugar mixture, to dust
Cinnamon and brown sugar shortbread desserts recipes
Method
Step 1
Preheat oven to 150°C. Brush two 8.5 x 25cm bar pans with butter to lightly grease. Line base and 2 long sides with non-stick baking paper, allowing sides to overhang.
Step 2
Use an electric beater to beat together the butter, sugar and vanilla in a bowl until well combined. Sift the combined flours and cinnamon over the butter mixture. Use a wooden spoon to stir until well combined.
Step 3
Divide the mixture into 2 portions. Press 1 portion into each of the prepared pans. Score the shortbread crossways, about 1cm deep, into 12 even pieces.
Step 4
Bake in oven for 50 minutes or until lightly browned. Set aside in the pans for 30 minutes to cool slightly, before transferring to a wire rack to cool completely. Dust with icing sugar to serve.
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