John Myers
Ingredients for 1 servings:
- 200 g flour
- 1 tsp ground cinnamon
- 1 pinch of salt
- 130 g butter, melted
- 50 g powdered sugar
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
fine, crumbly year-round biscuits
Combine the flour, cinnamon, and salt in a bowl and mix. Mix the melted butter with the powdered sugar using a wooden spoon. Then add the flour mixture and knead it into a shortcrust pastry by hand. Shape it into a round, flat shape, then wrap it in cling film. Refrigerate for 30 minutes. In the meantime, preheat the oven to 200°C and line a baking sheet with baking paper. Divide the dough (this is what I always do) and roll it out on a lightly floured surface to a thickness of 5 mm. Using an 8 cm round cutter, cut out circles. Place these circles on the baking sheet using a spatula. Continue until all the dough is used up. Bake the cookies in the preheated oven for about 10 minutes, checking on them to make sure they are not overcooked. Remove from the oven and let stand briefly. Then, using a spatula, transfer them to a wire rack and let cool completely. These are very simple, crumbly cookies that are delicious year-round. Also ideal for children with a glass of milk. The dough yields about 12 cookies.
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