Preheat oven to 150°C (130˚ C fan forced). Line a 18cm x 28cm baking tray with baking paper.
Beat the butter and sugar with an electric mixer until pale and creamy. Add flour, salt and McCormick Cinnamon Ground to form a smooth paste.
Spoon mixture into the baking tray, spread to the edges and smooth the top with a spatula. Run a sharp knife through, (do not cut through the baking paper) scoring the mix into 16 even rectangles. Bake for about 40 minutes or until biscuits are lightly colored.
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 in a single layer on a larger baking tray lined with baking paper.
Sprinkle Cinnamon Sugar evenly over each triangle, then bake for another 10 minutes before removing from the oven. Allow shortbreads to cool completely on the trays.
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.