Sieve <quantity>220<unit>g</unit></quantity> all-purpose flour and <quantity>220<unit>g</unit></quantity> corn flour into a bowl

Sift and add <quantity>140<unit>g</unit></quantity> caster sugar and a mixture of <quantity>2½<unit>tbsp</unit></quantity> of cinnamon powder and <quantity>½<unit>tbsp</unit></quantity> of five spice powder

Mix to combine

Grate <quantity>340<unit>g</unit></quantity> of chilled butter directly into the bowl and coat it with the dry ingredients

Rub the butter onto the dry ingredients until fully combined. No large lumps of butter should remain, and the mixture should resemble a sandy texture

Pour into a <quantity>23<unit>cm</unit></quantity> x <quantity>33<unit>cm</unit></quantity> non-stick baking tray. Press into a smooth and even rectangle that goes all the way to the edges of the tray

Place in the refrigerator and chill for 30m until firm

Preheat the oven to <temperature>140<unit>°C</unit></temperature>

Bake for 10m until the dough comes together. Turn off the oven

Pierce the dough with a fork

Return the tray to the oven for another 1h to bake completely with the residual heat

Cut into finger-shaped biscuits. Let it cool down completely

Sprinkle a mixture of <quantity>½<unit>tbsp</unit></quantity> of cinnamon powder and <quantity>1<unit>tbsp</unit></quantity> of caster sugar over the biscuits

Decorate with melted chocolate to taste. The cinnamon shortbreads biscuits are ready

Merry Christmas!