- 250g butter, at room temperature
- 125g (3/4 cup) icing sugar mixture
- 2 tsp vanilla extract
- 300g (2 cups) plain flour
- 1 tsp ground cinnamon
- 60g (1/4 cup) raw sugar
- Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat together the butter, icing sugar and vanilla in a bowl until pale and creamy.
- Stir in the flour and cinnamon until the dough comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 minutes to rest.
- Roll out the dough between 2 sheets of non-stick baking paper until 5mm thick. Use a 5cm-diameter star-shaped pastry cutter to cut 65 stars from the dough. Place on lined trays. Place trays in the freezer for 15 minutes to chill.
- Sprinkle biscuits with sugar and bake, swapping trays halfway through cooking, for 12-15 minutes or until golden. Set aside on the trays for 5 minutes before transferring to a wire rack to cool.
點解我無端端正shortbread？原因係早日前，林生送了一包shortbread比我。好靚的~~亦好好味~~有小小cinnamon味，好香~~ 林生購於Lygon Street的一間小麵包店。事後，我才知道這五塊餅乾係要au$12！我嚇了一跳~~!太貴吧~~!
上網見到好似不太難，所以試試吧~~!哈哈~~味道也不錯哦~~!當然個樣還有待改進。
*未用的dough可以放係雪櫃，方便roll out，唔會黏紙
*我個焗爐不用10分鐘就OK了~~
*沒有raw sugar，可用icing sugar最後放上面
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