Equipment
* optional
Ingredients
Shortbread Base
- 170 g unsalted butter, softened at room temperature
- 60 g powdered sugar, sifted
- 5 ml vanilla extract
- 2 g salt, fine
- 210 g all-purpose flour
Cinnamon Glaze
- 120 g powdered sugar, sifted
- 3 g ground cinnamon
- 20 ml whole milk, room temperature
- 2 ml vanilla extract
Nutrition (per serving)
Method
Preheat oven to 160C/320F. Line a 20cm square baking pan with parchment paper, leaving an overhang on two opposite sides to allow for easy removal later.
In a medium mixing bowl, combine the softened butter, 60g sifted powdered sugar, 5ml vanilla extract, and salt. Mix using a spatula until completely smooth and creamy.
Add the all-purpose flour to the butter mixture. Gently fold with the spatula until a crumbly dough forms and no dry flour streaks remain. Do not overwork the dough.
Transfer the shortbread dough into the prepared baking pan. Using your hands or the back of a spoon, press the dough firmly and evenly across the bottom. Prick the surface evenly with a fork to prevent it from puffing during baking.
Bake in the preheated oven at 160C/320F for 30 minutes, or until the edges are just turning a light golden brown and the center appears matte and set.
Remove the pan from the oven and set it on a wire rack. Allow the shortbread to cool completely in the pan.
Once the shortbread is completely cool, prepare the glaze. In a clean mixing bowl, whisk together 120g sifted powdered sugar, ground cinnamon, milk, and 2ml vanilla extract until smooth. It should be thick but pourable.
Pour the cinnamon glaze over the cooled shortbread base. Use a spatula to spread the glaze evenly across the entire surface, reaching all corners.
Allow the glaze to set at room temperature for at least 30 minutes. Once firm, use the parchment overhang to carefully lift the shortbread block out of the pan. Cut into 16 even squares using a sharp knife.
Chef's Notes
- Using powdered sugar in the shortbread dough instead of granulated sugar ensures a delicate, melt-in-the-mouth texture by introducing a small amount of cornstarch and avoiding undissolved sugar crystals.
- If your glaze is too thick, add milk a half-teaspoon at a time; if it becomes too thin, whisk in a little more sifted powdered sugar until you reach the desired consistency.
- Enhance the cinnamon flavor by lightly toasting the ground spice in a dry skillet over low heat for 30 seconds before adding it to the icing sugar.
- Pricking the shortbread dough all over with a fork before baking, a technique known as docking, allows steam to escape and prevents the pastry from puffing up unevenly.
Storage
Refrigerator: 1 week — Store in an airtight container with parchment paper between layers.
Freezer: 3 months — Freeze without glaze for best results, or freeze fully assembled and thaw at room temperature.
