Crisp Cinnamon Cookies

My favourite cookie. I remember stealing them from the jar as a child, performing dangerous feats to reach them! If you can get baker’s ammonia, use it instead of baking powder.

Serves
Makes about 65

Ingredients

FOR THE COOKIES
375g plain flour, plus more to dust
1 tsp baking powder
1 tsp unwaxed lemon zest, finely grated
250g cold salted butter, cut into small pieces
1 large egg, beaten
125g light soft brown sugar

FOR THE TOPPING
2 tsp ground cinnamon
50g demerara sugar
1 egg, beaten

Method

SIFT THE FLOUR AND BAKING POWDER INTO A BOWL and add the lemon zest. Rub in the butter with your fingertips until coarse crumbs are formed. Work in the egg and sugar until the dough forms a ball. Put it on a lightly floured surface and knead for one or two minutes, wrap in cling film and chill for at least one hour, or overnight.

PREHEAT THE OVEN TO 200°C/400°F/GAS MARK 6.

SPRINKLE THE DOUGH WITH FLOUR, place between sheets of baking parchment and roll out thinly. Peel off the top parchment and cut out 5–6cm rounds. Place on a baking tray lined with baking parchment. In a bowl, mix the cinnamon and demerara. Brush each cookie with egg, sprinkle with the cinnamon mix. Bake for nine to 10 minutes, until golden, then cool on a wire rack. Store in an airtight tin; they keep for up to four weeks.

HAVE FUN BAKING YOUR COOKIES. They don’t have to be perfect.

PHOTO BY Lars Ranek

Trine Hahnemann