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.
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
Preheat the oven to 160 degrees C or gas mark 3 and lightly grease a L:443 x W:372 xH:23 baking 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.