If you are in search of the perfect cookie to serve with your coffee or tea, look no further. I have been trying out dozens of variations of these cookies (to the detriment of my waistline) but this one, which I have triple tested is by far the best. Not your usual old butter cookie, they have the subtle taste of cinnamon and are guaranteed to be crisp, and bake perfectly every time. They are a perfect size to fit onto your saucer and are pop-in-your -mouth delicious.
Once you have made your dough, roll it into a sausage shape, wrap with cling film and refrigerate for about an hour so that the dough becomes firm. Cut the firm dough into small pieces and roll in the palm of your hands to form 3cm rounds. Place these on a baking tray that has been greased and flatten slightly. Make sure you leave space between the cookies. They will stay the shape you have made, without spreading much. After they have cooled dust with a mixture of icing sugar and cinnamon. The cookies keep crisp in an airtight container , but mine dont last too long because they are normally finished in a day or two. They are pretty addictive, so be warned !!!!!
- 250g/8oz soft unsalted butter
- 125g/4oz castor sugar
- 1 teaspoon vanilla extract
- 3 cups plain flour
- 1 teaspoon ground cinnamon
- salt
- For dusting:
- ¼ cup icing sugar
- 1 teaspoon ground cinnamon
- Butter two baking sheets and Preheat oven to 180ºC/360ºF.
- Beat the butter so that it is soft and creamy.
- Beat in the sugar and vanilla extract.
- Stir in the flour, 1 teaspoon of cinnamon and a pinch of salt.
- Knead the mixture until it is a soft dough and all the ingredients are combined.
- Cover and refrigerate for 1 hour.
- Form mixture into 3cm balls and place on the prepared baking sheets, leaving a space in between each biscuit.
- Bake for 15minutes or lightly golden.
- Allow to cool slightly before transferring to a wire cooling rack.
- Mix together the icing sugar and extra 1 teaspoon cinnamon and sieve over the cooled cookies.