Half Sugar Cinnamon Shortbread Rounds

As part of my well spent youth, I lived in Scotland for many years and fell in love with the people (one in particular), the culture and definitely the shortbread. Of course, for me, this has meant that finding a recipe that doesn’t contain as much cane sugar but is still delicious and melt-in-the-mouth was paramount. These cinnamon shortbread rounds always disappear within minutes because they are just SUBLIME.

Ingredients

  • 160g room temperature butter (to make this recipe 100% plant based, substitute for margarine)
  • 40g caster sugar
  • 65g D8 Made cinnamon date butter
  • 240g plain flour
  • 50g demerara sugar & 20g ground cinnamon for rolling

Method

  • Preheat the oven to 160 degrees C or gas mark 3 and lightly grease a L:443 x W:372 xH:23┬ábaking tray with butter/margarine.
  • Cream the butter and caster sugar until it becomes light and fluffy, add the cinnamon date butter and continue to cream until fully integrated and fluffy.
  • Sift in the flour to form the biscuit dough and knead until smooth.
  • Roll your dough into a ball before forming it into a long rectangle (about 5cm in diameter). Cover in cling film and refrigerate for 30 min then remove from the fridge and cling film.
  • Distribute the demerara sugar and ground cinnamon onto a cool dry surface and roll the biscuit dough to ensure even coverage.
  • Cut the sugar-coated dough into approx. 24 circles around 1cm thick and transfer to the baking tray.
  • Bake in the middle of the oven for approx. 10-15 minutes.
  • Remove from the oven, place on a wire tray and allow to cool.
  • Enjoy!
Cinnamon shortbread rounds

Crunchy Cherry Crumble Squares

Cherry crumble squares

In the depths of winter, a summer themed bake can sometimes be the tonic to fool the senses. This crumble cookie recipe hits the spot.

Ingredients

  • 150g all purpose flour
  • 150g rolled oats
  • 100g brown sugar
  • 95g butter (to make this recipe 100% plant based, substitute with dairy free spread)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 jar (225g) D8 Made Sour Cherry date butter
  • 100g sunflower seeds
  • 75ml almond milk
  • Halved fresh cherries to top & icing sugar for dusting

Method

  • Preheat the oven to 180 degrees celsius (356F or gas mark 4)
  • Combine flour, oats, sugar, salt, baking soda and sunflower seeds in a bowl.
  • Add butter or spread to dry ingredients and mix with hands until the mix resembles breadcrumbs
  • Divide the mix in three and add milk to 2/3 of the mix setting 1/3 aside for now
  • With the wet mix, form a ball in a mixing bowl that cleans the sides
  • Place greaseproof paper in a L:443 x W:372 xH:23 in a baking tray and set aside.
  • Place wet mix base on the greaseproof paper and spread evenly covering the entire baking area
  • Spoon cherry date butter over base and spread evenly over entire area
  • Take the remaining dry mix and distribute evenly over base and date butter layers
  • Sprinkle the halved fresh cherry squares over the top of the mix
  • Bake in the middle of the oven for 15 – 20 min or until golden brown
  • Once done, remove from the oven and immediately cut into 6 x 5 squares
  • Allow to cool, dust with icing sugar and store in reusable jar for up to 2 weeks
  • Enjoy!

Nutritional Information

Servings: 30
Amount per serving
Calories 93
Total Fat 2.6g
Saturated Fat 0.7g
Cholesterol 0mg
Total Carbohydrate 15.9g
Dietary Fiber 1g
Total Sugars 6.9g
Protein 1.9g

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