Adam Liaw’s simple golden cinnamon treats really take the biscuit
Butter biscuits with a hint of cinnamon are delicious at any time, but I think they’re at their best still warm from the oven. Just make sure they’ve cooled enough to not be too soft.
Ingredients
250g unsalted butter, softened
200g soft brown sugar, packed
150g sugar
1 egg
2 tsp vanilla extract
350g plain flour
2 tsp baking soda
2 tsp cinnamon
1 tbsp flake salt
Method
Step 1
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat for 5 minutes until pale and fluffy.
Step 2
Lightly beat the egg and vanilla together, then add a little at a time to the butter mixture, beating until combined. Sift in the flour, baking soda and cinnamon and mix on low speed until combined.
Step 3
Heat oven to 180C fan-forced (200C conventional). Place a piece of baking paper on a baking tray (or two). Place 12 balls of dough on the tray then gently press the salt into the top of each ball.
Step 4
Bake for 12 minutes until just starting to brown around the edges. Remove from the oven, allow to cool for 5 minutes then serve.
Adam’s tip: If you want to make your dessert biscuit a little more substantial, put a scoop of ice-cream between two of them for a decadent ice-cream sandwich.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
