Easy to make buttery biscuits that are rolled in cinnamon sugar just before baking. They're an American classic with a soft and chewy texture.
Afternoon Tea, Snack
biscuits, cinnamon, cookies, easy, quick
Choclette @ Tin and Thyme
golden caster sugar
wholemeal spelt flour
cream of tarter
bicarbonate of soda
sea or rock salt
Set the oven to 200C.
Cream the butter and sugar until light and fluffy. Then beat in the egg and vanilla extract.
Sift in the dry ingredients and mix together until everything is just incorporated. It's important not to over mix so as not to develop the gluten in the flour which makes for a tougher cookie.
Mix the sugar and cinnamon together in a bowl. Roll the dough into walnut sized balls between the palms of your hands, then roll in the cinnamon sugar.
Place on lined baking trays with enough space between each one to allow for spreading. Press the balls flat with the bottom of a glass or cup.
Bake for 8-10 minutes when the cookies should just be just staring to turn golden. Leave on the trays for a couple of minutes, then move to a wire rack to cool. Or just eat them whilst they're warm.
You can substitute 2 tsp of baking powder for the cream of tarter and bicarbonate of soda mix if you need to.
If you like a crisper cookie, bake for two to three minutes longer.
Recipe from Choclette @Tin and Thyme