Ingredients

Method

• 250 g butter, at room temperature
• 65 g icing sugar
• 1 t vanilla extract
• 315 g flour, sifted
• 1 t cinnamon
• ¼ t salt
For the cinnamon sugar, sift together
• 65 g icing sugar
• ½ t cinnamon

Method

Ingredients

Preheat the oven to 190ºC.
Beat together the butter and sugar until light and fl uff y. Add the vanilla. Sift the fl our with the cinnamon and salt. Add to the creamed mixture and mix well, using your fi ngers, to form a dough.
Cover and refrigerate for about 30 minutes, until firm enough to handle. (If it gets too fi rm, leave at room temperature until pliable.) Shape pieces of dough into about 40 small balls and place on a baking sheet lined with baking paper. Flatten each ball with a fork.
Bake for 12 to 15 minutes or until pale golden brown. While still hot, roll in the cinnamon-sugar mixture then cool on wire racks. Sift over the remaining sugar mix.
The cookies keep well stored in airtight containers.
Per cookie: 380kJ, 0g protein, 5.1g fat, 11.7g carbs