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.

  • 40 mins preparation
  • 30 mins cooking
  • Makes 48 Item
  • Print


Vanilla cinnamon shortbread
  • 500 gram butter, softened
  • 3/4 cup (165g) caster sugar
  • 1/4 cup (60g) vanilla bean
  • dusting sugar
  • 1 teaspoon concentrated vanilla extract
  • 4 1/2 cup (675g) plain flour
  • 1/2 cup (75g) rice flour
  • 2 tablespoon white sugar


Vanilla cinnamon shortbread
  • 1
    Beat butter, caster sugar, dusting sugar and vanilla in a large bowl with an electric mixer until pale and fluffy. Stir in the sifted flours; 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.
  • 2
    Preheat the oven to slow (150°C/130°C fan- forced). Lightly grease oven trays.
  • 3
    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.
  • 4
    Place rounds on greased oven trays, sprinkle with the white sugar. Repeat with the remaining dough.
  • 5
    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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