Sydney's Cinnamon Biscuits

Sydney's Cinnamon Biscuits




Shopping List:
225 gr butter, softened or maragrine
225 gr fine or soft sugar white or light brown
2 eggs, free range
400 gr self-raising flour
2 teaspoons cream of tartar
1 teaspoon bicarbonate of soda
1/2 teaspoon of salt

4 teaspoons ground cinnamon
100 gr fine white sugar


Mix together the butter or margarine with the sugar and cream until light and fluffy. Add the eggs, one at a time, beating well after each addition.
In another bowl, mix together the flour, cream of tartar, bicarbonate of soda and salt.
Gently mix this with the butter/marg mixture until well combined. Put the bowl in the fridge to chill for 30 minutes. This will make the dough easier to handle.
(Put it back in the fridge inbetween rolling the batches of balls if you can, especially in a warm kitchen.)

Preheat your oven to 200C. Line your baking trays.
In one of your smaller bowls mix the sugar and the cinnamon together. Set it aside.
Shape your dough into balls the size of a big walnut ( 2-2.5 cm). Then you roll them in your cinnamon sugar and place them about 3.5 cm apart from eachother on your prepared baking trays.

Bake the biscuits in your preheated oven for about 8-10 minutes making sure they don't get too dark.   Let them cool down for 2 minutes on the tray and then let them cool and harden completely on your wire rack(s).


                                                                   "Enjoy"