Recipe may contain gluten, milk, soy, sesame and egg.
This sweet treat has a soft and chewy texture and an irresistible buttery flavour with a sugary cinnamon topping.
200g butter, chopped, at room temperature (see notes)
315g (1 1/2 cups) caster sugar, plus extra 1 1/2 tbsp
2 tsp vanilla extract
2 eggs, at room temperature (see notes)
340g (2 1/4 cups) plain flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
5 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Lightly grease a 20 x 30cm slice pan and line with baking paper, allowing the paper to overhang the two long sides.
Step 2Use electric beaters to beat the butter(200g butter, chopped, at room temperature (see notes)) and sugar (315g (1 1/2 cups) caster sugar, plus extra 1 1/2 tbsp) together until pale and creamy. Beat in the vanilla (2 tsp vanilla extract). Add eggs (2 eggs, at room temperature (see notes)), one at a time, beating well after each addition.
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Step 3Sift the flour (340g (2 1/4 cups) plain flour) and baking powder (1 1/2 tsp baking powder) together in a separate bowl. Add to the butter mixture and use a large metal spoon to fold until combined. Transfer to the prepared pan and use damp fingertips to press out over the base. Use the back of a spoon to spread to make an even thickness (it’s okay if the surface is a bit rough).
Step 4Sift the extra sugar with the cinnamon (1 tsp ground cinnamon) into a small bowl. Sprinkle evenly over the top of dough. Bake for 25 minutes or until light golden. Set aside to cool completely in the pan.
Step 5Use the paper to transfer the slice to a chopping board. Cut into squares to serve.
Always use room temperature butter when beating with electric beaters. It’s not only easier to beat but it becomes creamier, allowing the other ingredients to be incorporated more evenly.
If the eggs are too chilled they won’t blend into the butter as well.