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Cinnamon Biscuits

William Meppem

Cinnamon Biscuits recipe, brought to you by MiNDFOOD.

Cinnamon Biscuits

Makes 34 single biscuits

125g butter

½ cup caster sugar

1 egg

3 tsp golden syrup

2 cups plain flour

2½ tsp cinnamon

¼ cup raspberry jam

¾ cup icing sugar

10g butter, extra

1 tbsp boiling water

raspberry jelly crystals

1. Preheat oven to 180C. Line 2 baking trays with baking paper. Using an electric beater, beat butter and sugar until light and creamy. Add egg and golden syrup. Beat until well combined. Stir in flour and cinnamon. Turn dough onto a lightly floured surface and knead. Form into a round ball, wrap in plastic film and refrigerate for 20 minutes.

2. Roll out dough between 2 sheets of baking paper until 3mm thick. Using a 6cm round biscuit cutter, cut rounds from dough and place onto baking trays. Bake for 15 minutes or until golden and firm. Cool. When cold, spread jam on half of the biscuits. Top with remaining biscuits.

3. To make icing, mix icing sugar, butter and boiling water in a bowl. Stir until butter melts and a smooth icing forms. Spoon onto biscuits and sprinkle with jelly crystals.

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