Two recipes in one week?! This is unheard of for me – I’m never this organised. Really though, Christmas is in a matter of days and so I need to give you at least one more sweet treat to make for Santa. If you love crumbly, buttery short bread, then this recipe is for you. Spiked with the warmth of a little ground nutmeg, it is seriously difficult to stop at just one.
If you’ve been following my recipes for a while, you’ve probably caught on that I am a bit of a spice fiend, particularly with sweet, warm spices like cinnamon, nutmeg and allspice. I love a spiced cookie (see my spiced Christmas cookies here that I created for City Cave). At this time of year, pumping all kinds of treats with much spice is more acceptable.
So regular shortbread cookies are one thing, but cinnamon shortbread cookies are at a whole other level – trust me. Additionally, I used Natvia for this recipe, so they are minus the sugar as well.
Merry Christmas everyone! Thank you for your ongoing support and readership of Eatnik, I look forward to creating much more delicious food in the new year.
Cinnamon Shortbread Cookies
- 250 g butter , softened
- 2/3 cup Natvia natural sweetener
- 1 tsp vanilla extract
- 2 cups plain flour
- 1 cup rice flour
- 2 tsp ground cinnamon
Preheat oven to 150ºC.
In a food processor, combine butter, sweetener, vanilla, flours and cinnamon until the mixture resembles fine breadcrumbs.
Press mixture together to form a dough. Roll out between two sheets of baking paper till about half a centimetre thick.
Cut out desired shapes and placed on a tray lined with baking paper. Bake cookies for 30 minutes until dry, but still light in colour.
Let me see all of your food creations and delicious snaps by using the hashtag #eatnik on your photos!
This recipe is in collaboration with Natvia.2