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The Guardian Cook supplement 14 Dec 2013

Guardian cook Dec 2013

The Guardian Cook 14 Dec 2013

The Ten Best Cinnamon Recipes

Cinnamon and polenta shortbread stars with chocolate dip

These gluten-free shortbreads are buttery and full of flavour. The 3/4 tsp of cinnamon might sound a pedantic measure, but much more of the cinnamon would taste harsh.

Makes at least 30

160g butter, room temperature and cubed

170g ground almonds

140g polenta, coarse or fine, plus extra for dusting

125g light brown sugar

50g toasted almonds, finely chopped

3/4 tsp cinnamon

For the dip:

100g dark chocolate, melted

100g clotted cream

A splash of brandy (optional)

1. Blitz all the shortbread ingredients in a food processor until it is a soft dough, or in a bowl rub the butter into all the dry ingredients.

2. Liberally dust a work surface and rolling pin with polenta. Roll your dough out to about 1cm thick and cut your cookies into stars.

3. Place a piece of baking parchment on a baking sheet and put the cookies on top. Bake at 170C/340F/gas mark 3 1/2 for 12-14 minutes. Once out the oven, allow to cool for 10 mins before transferring to a cooling rack.

4. For the dip, melt the chocolate in a bowl over a pan of simmering water. Allow the chocolate to cool slightly, then stir in the cream. Add the brandy, if using. Alternatively, sandwich your stars together with Nutella.

The dough freezes well, as do the biscuits.

Recipe supplied by Emma Goss-Custard. 

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