Got our delicious Seasonal Cinnamon Shortbread Cookies Baking Mix and are ready to bake them up?
Your instructions are below incase you need them and if you want to see how easy they are to make you can always check out our videos. We also have great tips and tricks on all our baking mixes in there too so take a peek. If you have any questions at all please let us know, you can send us a DM, email or via our contact us page. We are always happy to chat and no question is to big or small.
What you need to add:
150g Unsalted butter
2 egg yolks at room temp
1/2 tsp of Vanilla Essence
How to make our delicious cookies:
- Take your butter out of the fridge and let stand for about 10-15 minutes if it is humid or super-hot inside only stand for about 5-10mins, you want it to be a bit softer but still cool not room temp
- Add Bake it Cinnamon Shortbread Baking Mix into your stand mixer with the paddle attachment if you have one, a hand held mixer will work too if you don’t
- Chop butter into small pieces and add to your mixing bowl
- Cover the top of the mixer & bowl completely with a tea towel or guard if you have one, be careful not to let the tea towel come in contact the mixing attachments or into the bowl, I wrap mine over the top and hold it in place, please watch your fingers and do this for your little ones. This is so it captures any flour that will come out as we haven’t added wet ingredients yet, it will go everywhere otherwise. No one wants a flour covered kitchen!
- Mix on the lowest speed for about 2 minutes, it will start to mix together and become like crumbs and looks like sand, when you see it, you will understand what I mean
- Add egg yolks and vanilla and mix for about 4 minutes or until it is combined
- It will still be crumbs for a little while, but then start to form more of a dough consistency that isn’t sticking to the sides as much. If you are using a hand held mixer or 2 beaters you will likely need to form it together with your hands by kneading it a little
- Here is my cookie dough hack! Get 2 large pieces of baking paper, pop one onto the bench and place your dough in the middle
- Place the second piece of baking paper on top and use a rolling pin to roll out your dough in-between the 2 pieces. You can pop a flat tea towel under the bottom piece of baking paper and your bench if its sliding on your bench too much
- Roll one direction and then turn the paper/dough to roll another direction, repeat this step so it makes it even. Don’t let it go past the edges of the baking paper otherwise it will dry out in the fridge
- Roll it out to an even approx 4mm thickness
- We do this to save time, not use a whole bunch of flour and so that we aren’t trying to roll out cold cookie dough! Which can be so hard
- Once done fold the sides of the baking paper so that there is no shortbread sticking out and pop into the fridge to chill for 4 hours minimum or overnight
- After its chill time it’s time to get our cookie cutters out, pre-heat your oven to 170 degrees and line your baking tray with some baking paper.
- Remove the top layer of baking paper and peel back the underneath just so it detaches from the dough but leave it underneath, as it might stick to your bench otherwise. You want to cut these straight away so your dough doesn’t go too soft
- Push your cutter into the shortbread and give it a little jiggle so that it cuts cleanly. Make the cut outs close together so you don’t have too much left over and if its sticking dip your cookie cutter into some flour
- After each cookie has been cut you can place it on the baking tray leaving a couple of centimetres in-between each one otherwise, they will end up as 1 or holding hands if you are making gingerbread cutouts, which sounds cute but maybe not what we are after
- Any left-over dough form into a ball and re-roll in-between the baking paper and repeat the cutting process. If it is a hot Aussie summer day and you find it becoming too soft, place it back into the fridge to harden up a bit and repeat the process but it should be ok
- Bake for 9-10 minutes and if you have 2 trays you may need to remove the top tray first and bake the 2nd for another minute this just depends on your oven
- Time for the hard part! Once cooked take out of the oven and leave on the tray for 5 minutes to harden a little otherwise they will crumble if you try to move them too quickly. Then move onto a cooling rack to cool completely
- Store in an airtight container they can last up to 2 weeks or more if they last that long! These are also perfect for the freezer if you have any leftover for up to 4-6 months
Taste tip! If your shortbread is a few days old pop it in the microwave for a few seconds only to freshen it back up. They are perfect with a tea or coffee too
* Once you have baked your delicious goodies store them in airtight containers and in the fridge if needed. They are also perfect to freeze if you won’t be eating them all straight away.