CRISP CINNAMON COOKIES Makes 65
FOR THE COOKIES 375g plain fl our, plus more to dust 1 tsp baking powder 1 tsp fi nely 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
1 Sift the fl our and baking powder into a bowl and add the zest and sugar. Rub in the butter until coarse crumbs form.
2 Work in the egg, then knead on a lightly fl oured surface for 2 mins, wrap in cling fi lm and chill for 1 hour, or overnight.
Preheat the oven to 200C/gas 6. Sprinkle the dough with fl our, place between sheets of baking parchment and roll out thinly.
3 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.
4 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
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