Shortbread is one of my family's favourite and during festive season I like to sprinkle it with some cinnamon and sugar for some extra flavour. You need to chill the cookies well before baking to ensure they will keep their shape.
For the shortbread:
- 225g soft, unsalted butter
- 225g plain flour
- 110g corn flour
- pinch of salt
- 110g caster sugar
- 2tbsp caster sugar
- 1tsp ground cinnamon
Beat the butter and caster sugar until pale and fluffy, then add remaining ingredients and knead shortly to bring the dough together.
Roll the dough out to about 1cm thick and cut out biscuits, place them on a lined baking sheet.
When the cookies are ready chill them in the fridge for about 30minutes, until firm.
Bake in a pre-heated oven at 180C for about 20minutes, until the cookies are slightly golden around the edges.
Take out the oven and sprinkle with sugar and cinnamon mixture, leave to cool slightly on a baking tray, then transfer to a cooling rack.