Makes 30-32 cookies (approx.)
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- Line two baking trays with parchment paper. In a bowl, use an electric beater to beat together the butter, icing sugar and vanilla until pale and creamy.
- Add the flour and cinnamon and stir until the dough comes together. Turn onto a lightly floured surface and knead for 3-4 minutes until smooth. Shape into a ball, wrap in clingfilm and refrigerate for 15-20 minutes.
- On a floured surface, roll out the dough until it’s about ½cm in thickness. Use a small star-shaped pastry cutter to cut around 30 stars from the dough. Place on the prepared baking trays and freeze for 15 minutes. Meanwhile, preheat the oven to 160°C/140˚C fan/gas mark 3.
- Sprinkle the biscuits with sugar and bake for 12-15 minutes or until golden, swapping the trays around halfway through cooking. Cool on the trays for five minutes before transferring to a wire rack to cool completely.
Per Serving 56kcals, 3.2g fat (2g saturated), 6.4g carbs, 2.8g sugars, 0.5g protein, 0g fibre, 0.023g sodium
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