Wednesday, 1 October 2014

Cinnamon Cookies

for the cookies:

250 g butter at room temperature
200 g granulated sugar

1 large egg at room temperature
15 g milk at room temperature

310 g flour
2 g salt
5 g cinnamon
Scale all the ingredients ahead. Leave them to rest at room temperature for awhile. This will ease homogenizing them during the process.

In a bowl, mix the flour, cinnamon and salt. Set aside.

Cream the butter. Add the sugar and cream until light. Add the egg. Mix it well. Add the milk. Homogenize. 

Add the dry ingredients and pulse just until the dough is formed. 

Divide the dough in two batches. Have a sheet of wrapping foil. Place each batch on a foil sheet and roll into a log. Do not try to form the perfect shape now. The dough is too warm and difficult to handle. Wrap the log into the foil and place in the freezer for 20 min.

Take the log out of the freezer and try to form a perfect cylinder. Roll it out in coloured crystal cinnamon sugar. Wrap it tightly and freeze again for 10-15 min.

Cut 5 mm biscuits from each log. Arrange on a lined with parchment paper baking pan. Space the cookies about 4 cm from each other, allowing them to spread.

Bake at 190°C until golden. Turn the pan half way trough baking. Let them rest for 5 min in the pan. Arrange the cookies on a wire rack to cool completely. Store in an air tight container.

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