Name: Cinnamon biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 160 gram butter, at room temperature; 1 cup icing sugar; 1 tablespoon ground cinnamon; 1 teaspoon vanilla essence; 1 1/2 cup plain flour; 2 tablespoon cornflour; 1/2 teaspoon baking powder; 200 gram dark chocolate melts; 45 edible sugar flowers, to decorate

Ingredients

160 gram butter, at room temperature

1 cup icing sugar

1 tablespoon ground cinnamon

1 teaspoon vanilla essence

1 1/2 cup plain flour

2 tablespoon cornflour

1/2 teaspoon baking powder

200 gram dark chocolate melts

45 edible sugar flowers, to decorate

Method

1.Preheat oven to 180°C/160°C fan forced. Line 2 large baking trays with baking paper. Using an electric mixer, beat butter, sugar, cinnamon and vanilla in a medium bowl until light and creamy.

2.Sift flour, cornflour and baking powder over butter mixture. Add 2 teaspoons water. Stir until well combined. Form dough into a 3cm-thick disc. Wrap in plastic food wrap; chill for 30 minutes.

3.Roll dough out between 2 sheets of baking paper until 5mm thick. Using a 4.5cm round fluted pastry cutter, cut dough into 45 rounds. Place rounds on prepared trays. Bake for 12-15 minutes or until firm to touch. Transfer to a wire rack to cool then transfer to a baking paper-lined tray.

4.Place chocolate in a small heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Stir until chocolate is melted and smooth. Remove from heat. Dip each biscuit halfway into melted chocolate. Place a flower on centre of each biscuit. Set before serving.

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Ingredients

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