Cinnamon Cookies

• softened salted butter↗120g softened g
• light brown muscovado sugar↗50g g
• golden fine sugar↗150g g
• ground cinnamon↗3 tsp tsp
• egg↗1

  lightly beaten

• plain flour↗220g g
• baking powder↗1 tsp tsp
• raisins↗50g g

  (optional)

• icing sugar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Cream the butter, muscovado sugar, golden fine sugar and 2 tsp cinnamon with an electric whisk for 2–3 minutes until the mixture is homogeneous. Add the egg, flour, baking powder and raisins (if using) and continue mixing until the batter becomes a smooth dough. Shape tablespoon-sized portions into balls between your palms (you should get 12–15). Chill in the refrigerator for at least 2 hours until firm, or leave overnight. Unbaked dough balls can be stored in an airtight container in the freezer for up to three months (see tip below).

2. 2

   Preheat the oven to 180 °C/160 °C fan/gas 4 and line two large baking trays with parchment paper. Space the dough balls 3–4 cm apart on the prepared trays so the dough can spread without touching. Bake for 10–12 minutes until the edges are lightly golden and the centre remains soft and sticky. Let cool completely on the trays.

3. 3

   Mix the icing sugar with the remaining cinnamon, then dust the cookies with it. Store in an airtight container for up to five days.