Spiced Shortbread Squares with Toffee Ice Cream

cook 30 mins
  • 150 g (5 oz) butter
  • 75 g (3 oz) caster sugar, plus extra for rolling
  • 200 g (7 oz) plain flour
  • 1/2–1 teaspoon ground cinnamon or mixed spice
  • 4 scoops of toffee ice cream
  • Preheat the oven to 180°C (350°F), Gas Mark 4, and line a baking sheet with baking paper.
  • Place the butter and sugar in a food processor and blend until well mixed. Add the flour and spice, and blend to just combine. Tip out on to a smooth surface and knead lightly to form a soft dough.
  • Shape into a 15-cm (6-inch) long, square-sided cylinder and roll in the extra sugar. Flatten the sides slightly, to give the dough a square cross-section. Cut into approximately 16 square slices and place on the prepared baking sheet. Cook in the preheated oven for about 15 minutes, until lightly golden.
  • Transfer to a wire rack to cool slightly, then serve warm with scoops of toffee ice cream.
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