Buttery and melt-in-the-mouth, as shortbread should be - but this time, Cinnamon Shortbread !!
This is so good, and the gaze is Cinnamon packed as well ... I like baking shortbread, it's mix, bake and cut, basically. I can see another batch will be baked soon again - this batch did not last long.
Yields : 40
1 cup Butter, softened
1 cup Caster Sugar
2 1/2 cups Flour
1/4 cup Corn Flour (Cornstarch)
1 TB Baking Powder
2 t Ground Cinnamon
1 t Salt
1/2 cup Butter, melted
1 cup Icing Sugar
2 TB Ground Cinnamon
1 TB + 1 t Honey
1.) Pre-heat the oven to 180 deg C (350 deg F) - Line a baking sheet with baking paper.
2.) Beat the Butter and Caster Sugar until creamy.
3.) Sift together the Flour, Corn Flour, Baking Powder, Cinnamon and Salt - add to the Butter mixture and mix very well.
4.) Press dough into the prepared baking sheet - prick all over with a fork - Bake 20 - 25 minutes until light brown.
5.) Meanwhile, beat together the melted Butter, Icing Sugar, Cinnamon, Honey and Salt until smooth - spread over the shortbread whilst still warm - leave to cool completely on baking sheet.
Cut into squares or fingers as soon as the glaze has set