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Rate this recipe by McCormick
Santa's Cinnamon Shortbread
225 g cold butter, softened
100 g caster sugar
225 g plain flour
120 g rice flour
1/4 tsp salt
McCormick Cinnamon Ground
McCormick Cinnamon Sugar
Preheat oven to 150°C. Line an 18cm x 28cm baking tray with baking paper.
Cream the butter and sugar. Add flour, salt and McCormick Cinnamon Ground to form smooth paste.
Pour mix into the baking tray and flatten. Slice mix into 16 even rectangles. Bake for about 40 minutes or until biscuits are lightly coloured.
Remove from oven, re-slice the biscuits but do not remove from the baking tray.
After 10 minutes, lift biscuits out of tray and place separately on a larger baking tray lined with baking paper.
Sprinkle McCormick Cinnamon Sugar on each biscuit, then bake for another 10 minutes before removing from the oven and allow to cool on the trays.
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