Our friend Luisa Weiss, top foodie blogger at The Wednesday Chef in Berlin, draws our attention to a simple recipe for Cinnamon Squares cooked by Nigella Lawson.  

"The cookie is a cinnamon-scented shortbread slicked with a glaze that's been punched up with even more cinnamon. The cookies are warm with spice and crumbly from the butter and powdered sugar."  

 Grater Garbo had a go and they're delicious.



















Nigella Lawson’s Cinnamon Squares

Time: 45 minutes, plus cooling


 For the base:

1/2 cup confectioners' sugar

1 1/2 cups plus 1 tablespoon flour

1 teaspoon baking powder

1 teaspoon fresh Saigon cinnamon, fine ground

1/2 pound (2 sticks) cold butter, cut into small cubes

For the icing:

6 tablespoons butter

1 tablespoon cane syrup like Lyle's Golden Syrup (or maple syrup; Luisa used honey)

1/2 cup confectioners' sugar

1 (another!) teaspoon fresh Saigon cinnamon, fine ground.


1. Prepare base: heat oven to 325 degrees. In a food processor, combine confectioners' sugar, flour, baking powder and cinnamon. Pulse until free of lumps. Scatter butter cubes across top and pulse again until mixture is crumbly and beginning to come together.

2. Press mixture evenly into a shallow 9- to 9 1/2-inch square baking pan. Bake until shortbread is firm, barely colored and no longer has a sheen on its surface, about 30 minutes. Remove from oven and cool on a rack until warm.

3. While shortbread cools, prepare icing: In a small saucepan over low heat, melt butter and syrup together. Whisk in the confectioners' sugar and cinnamon until free of lumps. Remove from heat and allow to cool just until slightly thickened. Whisk again and pour over warm shortbread, using a spatula to reach edges.

Allow to cool completely, then cut into 16 squares.