• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. You will need two baking sheets for this recipe. Set Aside.

CINNAMON SHORTBREAD STARS

• Pour the all-purpose flour, almond flour, corn starch, sugar and ground cinnamon into the bowl of your stand mixer. Mix for 30 seconds with the paddle attachment on. Add the egg and continue mixing until well incorporated. Then add the soften butter, mix for about 2 minutes. IMPORTANT: Do not overmix the dough.
  
• Knead into a ball. Cover with a plastic wrap and refrigerate for one hour (minimum).
  
• Transfer the dough onto your Roul'Pat® and Roll it, not too thick, not too thin. Then, use the star cutters to cut your dough. Transfer your cookie dough onto your Bonmat® baking sheet. (For This recipe you will need 2 Baking Sheets)
  

BAKE!

• Preheat oven to 350F/180C. Bake for 10 minutes. (Every oven heats differently, monitor your cookies from 8min). It is ready when golden brown around the edge.
• Once your Cinnamon Shortbread Stars are out of the oven, let them completely cool down directly onto your baking sheet. When ready, slide them onto a serving plate. Enjoy & Bon Appétit!
  
• N.B. Storage is best when placed in a metal box.