These cinnamon cookies are ideal sweet treats to wrap up and give as festive gifts or store in the cookie jar and enjoy with the family throughout the festive period.
MAKES 65
FOR THE COOKIES
- 375g plain flour, plus more to dust
- 1 tsp baking powder
- 1 tsp finely grated unwaxed lemon zest
- 125g light soft brown sugar
- 250g cold salted butter, cut into small pieces
- 1 large egg, beaten
FOR THE TOPPING
- 2 tsp ground cinnamon
- 50g demerara sugar
- 1 egg, beaten
- Sift the flour and baking powder into a bowl and add the zest and sugar. Rub in the butter until coarse crumbs form.
- Work in the egg, then knead on a lightly floured surface for 2 mins, wrap in cling film and chill for 1 hour, or overnight.
- Preheat the oven to 200C/gas 6. Sprinkle the dough with flour, place between sheets of baking parchment and roll out thinly.
- Peel off the parchment and cut out shapes (keep them to 5–6cm). Place on a lined baking tray (you will need to bake in batches). In a bowl, mix the cinnamon and demerara. Brush each cookie with egg, then sprinkle with the cinnamon mix.
- Bake for 9–10 mins, until golden, then cool on a wire rack. Store in an airtight tin; they keep for up to 4 weeks.
Scandinavian Christmas by Trine Hahnemann, published by Quadrille Publishing Limited