Ingredients for 50 servings
2 eggs
5 ml/ 1 tsp vanilla extract
10 ml/ 2 tsp ground cinnamon
225 g/ 8 oz/ 1 cup unsalted (sweet) butter, at room temperature
225 g/ 8 oz/ generous 1 cup caster (superfine) sugar
250 g/ 9 oz/ 2 ¼ cups plain (all purpose) flour
pinch of salt
Directions
In a large bowl, sift together the flour, salt and cinnamon. Set aside.
In a large bowl, beat the butter until soft. Add the sugar and continue beating together until the mixture is light and fluffy.
Beat the eggs and vanilla, then gradually stir into the butter mixture. Stir in the dry ingredients.
Divide the mixture into four equal parts, then roll each into 5 cm/ 2 in diameter logs. Wrap tightly in foil and chill in the refrigerator until firm.
Preheat the oven to 190ºC/ 375ºF/ Gas 5. Lightly grease two baking sheets.
With a sharp knife, cut the logs into 5 mm/ ¼ in slices. Place the rounds on the prepared sheets, spaced slightly apart, and bake for about 10 minutes, until lightly coloured. Leave on the baking sheet for 1-2 minutes until the cookies firm up slightly.
With a metal spatula, transfer the cookies to a wire rack and leave to cool completely.
Variation. Replace the ground cinnamon with mixed spice (apple pie spice), if you like.
Energy 71 kcal/ 298 kj; Protein 0,8g; Carbohydrates 8,6g, of which sugars 4,8g; Fat 4g, of which saturates 2,4g; Cholesterol 17mg; Calcium 11mg; Fibre 0,2g; Sodium 31mg.
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