These cinnamon sugar star biscuits are sugary fantastic.
Life keeps on getting spicier here.
We are going fancy today with the usual biscuits. We topping it with sugar, not just any sugar, cinnamon sugar.The biscuit dough is the same as the one for the orange cardamon biscuits. Have you tried that unique citrus and spice combination? You need to! I love this dough as it holds it shape well and easier to handle.
Talking about this cinnamon sugar star biscuits, gee…. my taste buds keeps on thanking me. I don’t think i have had enough cinnamon.
Cinnamon is added to the batter when making the dough, and cinnamon sugar is added right before baking. The ingredients and process is just the same as usual. After beating margarine or butter together with sugar, we stir in egg and vanilla essence. I think vanilla is the miracle for most baked goods. This is followed by flour, cinnamon, and salt. Roll into a disk, set in the fridge to chill. Then take it out, roll it flat, use biscuits or cookie cutters to make star shapes, sprinkle with a generous amount of cinnamon sugar and baking goes on.
Hey is your kitchen smelly cinnamony yet?
- 1 3/4 cup/ 210g pastry/ all purpose flour
- 1/2 teaspoon cinnamon
- pinch of salt
- 1/2 cup/ 113g margarine or butter
- 1/4/ 50g fine or caster sugar
- 1 egg yolk from a large egg
- 1 teaspoon vanilla essence/ extract
- 1 teaspoon cinnamon
- 3 tablespoons sugar
Whisk together pastry or all purpose flour, cinnamon and salt together, set aside.
Using a stand mixer, hand held mixer or wooden ladle and a mixing bowl, beat margarine or butter and fine sugar together until combined. Mix in vanilla essence and egg yolk, turning the speed to low, add the flour, mixing to form a smooth dough. Do not over-mix. Shape the dough into a disk and chill in the refrigerator for 30 minutes to an hour.
Preheat an oven to 180˚C/ 350˚F and line a baking sheet with parchment or baking paper. Roll the dough to a thickness of 3/8-inch, between two sheets of parchment or baking paper.
Cut star shapes using a cookie or biscuits cutter. Generously spread biscuits with cinnamon sugar. Bake on baking sheets lined with baking or parchment paper for 12 to 15 minutes, or until the cookies feel firm around the edges and golden.
Allow biscuits to cool on the baking sheet for a minute and transfer to the wire rack to cool completely.
Biscuits can be stored in an airtight container at room temperature for seven days and unbaked cookie or biscuits dough can be kept in the freezer for three months.
Make your own caster or fine sugar by pulsing granulated sugar in a blender until the texture is fine.