Crisp cinnamon cookies

Crisp cinnamon cookies

By
From
Scandinavian Christmas
Makes
65
Photographer
Lars Ranek

My favourite cookie. I remember stealing them from the jar as a child, performing dangerous acrobatic feats to reach them! If you can get baker’s ammonia, use it instead of baking powder.

Ingredients

Quantity Ingredient

For the cookies

Quantity Ingredient
375g plain flour, plus more to dust
1 teaspoon baking powder
1 teaspoon finely grated unwaxed lemon zest
125g light soft brown sugar
250g cold salted butter, cut into small pieces
1 large egg, beaten

For the topping

Quantity Ingredient
2 teaspoons ground cinnamon
50g demerara sugar
1 egg, beaten

Method

  1. Sift the flour and baking powder into a bowl and add the zest and sugar. Rub in the butter until coarse crumbs form. Work in the egg, then knead on a lightly floured surface for two minutes, wrap in cling film and chill for one hour, or overnight.
  2. Preheat the oven to 200°C. Sprinkle the dough with flour, place between sheets of baking parchment and roll out thinly. Peel off the parchment and cut out shapes (keep them to 5–6cm). Place on a lined baking tray. (You will need to bake in batches.) In a bowl, mix the cinnamon and demerara. Brush each cookie with egg, then sprinkle with the cinnamon mix. Bake for nine to 10 minutes, until golden, then cool on a wire rack. Store in an airtight tin; they keep for up to four weeks.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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