Heat the oven to 180°C, 160°C fan, gas 4. Line two baking sheets with baking paper.
In a large bowl cream together the butter and sugar until pale and fluffy then beat in the egg and cinnamon or vanilla.
Add the flour and baking powder and stir together until the mixture forms a soft dough. Cover and chill for 30 minutes.
Shape the dough into about 20 balls, depending on the size of biscuit you would like. Place them evenly on the baking sheets and press down into the centre with your thumb or a teaspoon to make a small hollow.
Bake for 7-10 minutes depending on size. Leave for a few minutes on the baking sheets to firm up then lift onto a wire rack to cool.
Spoon a generous amount of Hazelnut Chocolate Spread into the centre of each biscuit before serving. Best eaten within one day or freeze cooked shortcakes and use as needed.
To get neat, even sized biscuits for packing, weigh each ball of dough to the same weight.
They're ideal as a foodie gift – just neatly stack and tie with ribbon. Package them with a jar of Bonne Maman Hazelnut Chocolate Spread and they’re good to go.
The shortcakes will freeze, so make a large batch for foodie presents.
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