Recipe for Cinnamon Sugar Biscuits – simple, yet addictive
115 gram butter
3/4 cup (160 gram) granulated sugar
3/4 teaspoon vanilla
1 teaspoon (5 ml) cream of tartar
1/2 teaspoon (2.5 ml) baking soda
1 1/4 cup (180 gram) flour
2 tablespoons (30 ml) cinnamon sugar (that is 2 tablespoons of sugar with 2 teaspoons of cinnamon)
Sift together the flour, cream of tartar and baking soda.
Cream (mix) the butter and sugar until it is smooth and soft.
Add the egg and beat well. (If you’re making a double batch, add them one by one.)
Add the dry ingredients and combine into a soft dough but don’t over-mix.
Chill the dough in your refrigerator for a few hours.
Form 2 cm balls and roll each one in the cinnamon sugar.
Place the sugar-covered dough balls on a baking sheet lined with baking paper.
Gently press each ball of dough with your thumb (or use a glass) until it is about 1 cm thick.
Bake at 180C until they are golden brown (about 12 minutes).
Let them cool on the baking sheet. When they are cold and firm enough to handle, move them to a wire rack to cool completely before storing.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.