Carrot and Cinnamon Shortbread

Ingredients:

• 250g unsalted butter, softened
• 1/2 cup caster sugar
• 1 large carrot, grated
• 2 cups plain flour
• 1 tsp cinnamon powder
• Pinch of salt

Instructions:

1. Preheat the oven to 160°C.
2. Using an electric mixer, cream the butter and sugar together until light and fluffy.
3. Mix in the grated carrot.
4. Sift in the flour, cinnamon, and salt.
5. Mix until a dough forms.
6. Turn the dough onto a lightly floured surface and shape it into a log, about 5cm in diameter.
7. Wrap the log in plastic wrap and chill in the fridge for 20 minutes.
8. After 20 minutes, remove the dough from the fridge and slice it into rounds, about 1cm thick.
9. Place the rounds onto a baking tray lined with baking paper.
10. Bake for 20-25 minutes or until the edges of the biscuits start to turn golden-brown.
11. Remove from the oven and allow to cool on a wire rack.

Verdict and Serving Suggestions:

The addition of carrot and cinnamon turns this classic shortbread recipe into something fresh and interesting. The biscuits are buttery, tender, and slightly sweet, with a lovely hint of cinnamon and a subtle earthiness from the carrot. They’re perfect for an afternoon tea, or as a sweet treat to enjoy with a cup of coffee.