Cinnamon shortbread

Instructions

1 Preheat oven to 180ºC. Lightly grease a 22cm-round cake tin with cooking spray and line base with grease-proof paper.

2 Place spread in a bowl and add sugar. Cream together until light and fluffy.

3 In a separate bowl sieve flour and cornflour together with cinnamon (if using). Fold into the creamed mixture. Using hands, shape mixture into a dough and knead until smooth.

4 Place in prepared tin and flatten out to cover the surface. Level surface with the back of a spoon and prick with a fork.
Bake for 25-30 minutes until lightly golden.

5 Cool for 5 minutes then mark out even-sized pieces with a knife. Sprinkle with the remaining castor sugar.