Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add in the vanilla extract and mix until well incorporated.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, ground cinnamon, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and roll it to about 1 cm thickness. Cut into small rounds or squares and place them on the prepared baking tray.
- Bake in the preheated oven for 20–25 minutes, or until barely golden around the edges. The cookies should feel firm but not hard when touched.
- Remove from the oven and let them rest on the baking tray for 10 minutes before transferring to a cooling rack.
- Once cooled, top with fresh berries and dust lightly with powdered sugar if desired.
- Serve the mini shortbreads on a platter garnished with mint leaves for an elegant touch.
Nutrition
Notes
Feel free to substitute the mixed berries with other fruits such as sliced peaches or cherries based on seasonality or preference.
These mini shortbreads store well in an airtight container at room temperature for up to a week. For longer storage, they can be frozen for up to 2 months.
Have fun with the presentation! Try serving these with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist. Enjoy baking!
These mini shortbreads store well in an airtight container at room temperature for up to a week. For longer storage, they can be frozen for up to 2 months.
Have fun with the presentation! Try serving these with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist. Enjoy baking!