Ingredients
The following ingredients have 4 Servings
- 7 oz = 200 g butter
- 3 1/2 oz = 100 g brown sugar
- 3 1/2 oz = 100 g caster sugar
- 1 egg beaten
- 14 oz = 400 g flour
- 2 teaspoons cinnamon powder
- 1 teaspoon cinnamon and 1 teaspoon sugar to sprinkle
- blossom cookie cutter
- hand mixer
- 2 non stick baking sheets
- rolling pin
Instruction
- Using a hand mixer, cream the butter and sugars together until light and fluffy. Add sugar gradually.
- Add the egg and beat in well.
- Add the flour and cinnamon and mix together on low speed to form a stiff dough. You may need to use your hands for the last part.
- Wrap tightly in plastic wrap and keep in the fridge for half an hour.
- Preheat the oven to 375 F = 190°C and line 2 baking sheets with baking paper.
- Dust a work surface with flour and roll out the dough to 3 mm thickness.
- Cut out the cookies with the blossom cookie cutter, placing each one on the baking tray.
- Gather and re-roll the dough, cutting out shapes, until you've used all the dough.
- Combine the remaining 1 teaspoon each cinnamon and sugar in a small bowl and sprinkle each cookie with a little.
- Bake the cookies 8 for soft cookies and 10 minutes for crisp (or until golden brown). Start checking them at the 7 minute mark, they will burn quickly.
- Once baked, leave on the baking sheets for a couple of minutes and then transfer to a wire rack to cool completely.
