Vanilla cinnamon shortbread

Perfect as a festive season gift or special treat, these buttery shortbread rise to new heights with the pairing of vanilla and cinnamon.
Vanilla Cinnamon ShortbreadAustralian Women's Weekly
48 Item
1H 10M




Beat butter, caster sugar, dusting sugar and vanilla in a large bowl with an electric mixer until pale and fluffy. Stir in the combined sifted flours and cinnamon; press mixture together to form a firm dough. Knead gently on a lightly floured surface until smooth. Divide in half, cover, refrigerate for 30 minutes.


Preheat the oven to slow (150°C/130°C fan- forced). Lightly grease oven trays.


Roll half the dough between two sheets of baking paper until 1cm thick. Using a 6cm fluted cutter, cut rounds from the dough; from each round, cut a hole in the centre with a 1.5cm fluted cutter. Re-roll scraps and repeat.


Place rounds on greased oven trays, sprinkle with the white sugar. Repeat with the remaining dough.


Bake shortbread for about 30 minutes or until a pale straw colour. Stand the shortbread on the trays for 5 minutes; transfer to a wire rack to cool.

To give as a gift, thread ribbon through the centre of the shortbread and tie into a ring. Or, you can hang shortbread from the Christmas tree.


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