Buttery and not too sweet, this easy to make shortbread has a lovely tender texture, but with a cocoa hit and sweet spicy notes from the cinnamon. One square is not enough.
Cream the butter and sugar together along with the salt until it's light and fluffy.
175 g unsalted butter, 75 g caster sugar, 1 pinch sea salt
Sift in the remaining ingredients and mix together. Form the mixture into a ball with your hands and roll it out in a round until it's about 1 ½ cm thick.
20 g cocoa powder, 60 g semolina, 170 g plain flour (all purpose flour), ½ tsp ground cinnamon
Place on a buttered baking tray and bake in the centre of a preheated oven at 150℃ (300℉, Gas 2) for 30 minutes.
Remove from the oven and mark the surface into squares (or your preferred shape) whilst still warm, then leave to cool on tray.
Once cool, dust with caster sugar and cut along the marked lines.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.