cinnamon-edged shortbread

These cinnamon-edged shortbreads are a family fave, they are free-from most things so everyone can enjoy them. They look super cute and are melt in your mouth gorgeous. I make as many as I need in a batch, and keep my shortbread dough ‘sausage’ in the fridge ready to create more at a moments notice.

Because there is only a tiny bit of spice around the edge the cinnamon is very subtle, while the shortbread is vanilla-rich. The combo is the perfection. I think that they look a little more refined than most of my biscuits – but they are really easy to make so go, get baking!!

cinnamon edged shortbread

  • Yield:

    4 batches of 18
  • Cooking Method:

  • Prep Time:

    25 mins
  • Cook Time:

    14 mins
cinnamon edged shortbread

These shortbread rounds with a cinnamon edge are carefully balanced - the shortbread is melt in your mouth vanilla, with subtly cinnamon spiced edges. Unlike some of my other recipes the cinnamon really doesn't dominate.

I always bake these shortbread treats in batches so that they are fresh from the oven. It makes sense to me, therefore, to split the dough in half to store in the fridge ready to bake at a moments notice. 


  • 4 oz sunflower spread
  • 4 oz icing sugar
  • 6 oz gluten-free self raising flour
  • 2 oz corn flour
  • 1 tsp vanilla extract edging
  • 2 Tbs golden granulated sugar
  • 1 tsp ground cinnamon


  1. In a bowl beat the spread and sugar together until creamed. Now add the flours and vanilla and beat until nearly combined - it's really important not to over work this dough.

    cinnamon edged shortbread
    coating the shortbread sausage

  2. Place half of the  mix onto a square of cling film and use the cling film to create a shortbread dough sausage. Repeat with the remaining half on a new piece of cling film and pop both sausages in the fridge for at least an hour.

  3. When you are ready to bake them, pop the oven on to heat up to 150°C (fan). Prep a baking tray with baking paper.

  4. In a small bowl combine the cinnamon and sugar for the edges. Get one of the shortbread sausages out of the fridge and undo the cling-film. Pour your cinnamon & sugar mix onto the cling film and spread it along the edge of the dough sausage, now roll the dough through the mix so all the edges all get coated. Once the edges are covered you can cut slices to create round biscuits (go for about 7mm a slice).

  5. When you have the number of shortbread biscuits you want pop them on the waiting tray, and into the oven to bake for 14 minutes. When they come out of the oven place on a cooling rack and share as soon as they are cool enough to handle.


If you're in urgent need of a shortbread fix pop the oven on at the start of process to heat to 150°C (fan) and you can work with the dough right away - be warned the dough will be softer and therefore harder to work with than if you let it rest in the fridge as recommended above.



Great blog here! Also your website loads up very fast!
What host are you using? Can I get your
affiliate link to your host? I wish my site loaded up as quickly as yours lol


Much less fast-working as prescription skin care therapies, over-the- counter products supply you with the chance
to try and address moderate acne all on your own.

Leave a Reply

Your email address will not be published. Required fields are marked *