For the biscuits
300g/1½ caster/granulated sugar
225g/15 tbsp salted butter, softened
2 eggs
345g/ 2⅔ plain/all-purpose flour
2 tsp cream of tartar
1 tsp baking powder
For the cinnamon coating
50g/¼ cup caster/granulated sugar
3 tsp ground cinnamon
4 baking sheets, lined with baking paper (or you could just reuse the same two)
makes around 60 biscuits
Method:
Preheat the oven to 200°C (400°F) Gas 6.
Cream the sugar and butter together in a large bowl until pale and fluffy. Gradually whisk in the eggs and sift in the flour, cream of tartar, baking powder, and salt. Mix until the mixture starts to come together, then use your hands to form a dough. Put the cookie dough in the fridge for 30 minutes, or the freezer for 15 if you are in a hurry (or just impatient!), to firm up.
While you are waiting, make the cinnamon coating. Mix together the sugar and cinnamon in a shallow bowl until they are well combined.
Dust your hands with flour and roll the dough between your hands into hazelnut sized pieces (I actually made them quite a bit bigger than hazelnuts because who has the willpower to make a million little balls? Not me!). Roll each ball in the coating and place onto the baking sheets and flatten slightly with a palette knife. Make sure they are around 5cm apart as they spread quite a bit.
Bake for 10-12 minutes, or until golden brown. Leave to cool for 5 minutes before transferring them to a wire rack to cool completely.
These biscuits are so moreish, and are perfect for people who are about the plain biscuit life. I think they're quite the crowd-pleaser! I did think that there were quite a large amount of biscuits made, so if you'd like a small batch then just half the measurements (or alternatively just give some to your neighbours!). Enjoy!
Yasmin x
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