Cinnamon Shortbread Cookies
Shortbread cookies flavored with cinnamon powder and hazelnut chocolate spread, finished with a dusting of powdered sugar.
Ingredients
Butter (softened at room temperature)
120 g
Caster sugar
95 g
Hazelnut chocolate spread (can substitute with other flavors)
96 g
Cake flour (toasted and sifted)
240 g
Cinnamon powder
5 g
Powdered sugar (for decoration)
to taste
Instructions
1
Step 1
Cream the butter and caster sugar together until slightly fluffy.
2
Step 2
Add the hazelnut chocolate spread (a different flavor of chocolate spread may be substituted) and beat until emulsified.
3
Step 3
Combine the cinnamon powder with the toasted and sifted cake flour, then fold into the mixture from Step 2 using a pressing and folding motion until a dough forms. Refrigerate for 15 minutes to relax the dough.
4
Step 4
Remove the rested dough and roll it out to about 1 cm thick.
5
Step 5
Cut the rolled dough into shapes with a cutter and arrange them on a baking tray.
6
Step 6
Bake in the oven at top/bottom heat of 140°C / 160°C for about 15 minutes. Remove from the oven and let cool completely before handling.
7
Step 7
Dust the surface of the cooled cookies with a layer of powdered sugar as decoration.
