I love cinnamon in almost anything, and tried working it into a biscuit recipe. This is what I came up with. Pine nuts are lightly toasted and make an interesting addition to these shortbread biscuits, which have a lovely cinnamon aroma.
Makes: 30 small biscuits
95g plain flour
5 tablespoons icing sugar
1 pinch salt
1 teaspoon ground cinnamon
85g butter, chilled and cut into cubes
1 small or 1/2 large egg yolk
5 tablespoons pine nuts, lightly toasted and chopped
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Mix together the flour, icing sugar, salt and cinnamon. Tip in the cubed butter and rub together until mixture resembles fine breadcrumbs. Add the egg yolk and combine until a solid ball of dough is formed.
Work in the chopped pine nuts. Roll dough into a log, approximately 3cm in diameter and 25cm long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
Preheat the oven to 170 degrees C. Line a baking tray with baking paper.
Once dough is chilled and solid, remove plastic wrap. Slice into 5mm rounds and place on baking tray. Bake for 15 minutes, or until a light golden colour. Cool and store in an airtight container.