Becca’s Choc + Cinnamon Shortbread Cookies

Updated at: Thu, 17 Aug 2023 01:08:37 GMT

Step 1

You can start by preheating your oven to 180°c (fan assisted ovens) or leave this until later if you’re chilling your shortbread for longer. Then, line a baking tray with parchment ready. This recipe makes roughly* 12 shortbread cookies and takes under an hour to create and bake.

Step 2

Mix together your 1tbsp brown sugar and 1tbsp of cinnamon in a bowl with a spoon, leaving aside for later.

Step 3

Get your favourite mixing bowl and mix your softened butter with the brown sugar and salt until combined, caramel coloured and soft.

Step 4

Add the vanilla and almond extract and mix thoroughly, before adding in the flour in thirds until combined. Pop in the chocolate chips and continue mixing, perhaps taking over with a dough-hook or your hands, until a dough forms.

Step 5

Use your extra flour and sprinkle some on a counter or flat surface. Take your dough mix out and roll with a rolling pin atop the flour. Roll until the dough becomes manipulated enough to be cast out into around 1.5-2cm thick.

Step 6

Grab your trusty cookie cutter and stamp out your cookies, re-rolling until all of the dough has been used to make cookies. Place them on your ready baking tray.

Step 7

With a toothpick or fine point, make small holes in the tops of all your cookies (this is an important step for shortbread!) Then, sprinkle your cinnamon mixture into the tops of your cookies, making sure to coat them all.

Step 8

Put the baking tray into the fridge for 15-30 minutes (depending on coldness) to chill.

Step 9

When ready, place your baking tray into the oven for around 15-18 minutes. Try not to open the oven door too often to check, as this might affect the creations.

Step 10

Once firm and toasty light brown in colour, grab your cookies from the oven and set the baking tray aside to rest and cool (or place cookies on a cooling rack.)

Step 11

Final step: EAT! And enjoy—happy autumn 🍂🤎🍁🎃

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